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Man vs Meat vs Achiote Paste?

post #1 of 4
Thread Starter 

So last time I visited a Mexican supermarket I was intrigued by and bought Achiote paste. I'd love to rub that all over some kind of roast.. maybe a pork belly?.... but have no idea where to start really. 

 

Anyone has experience with it and wants to share some tips or recipes? Thanks!

post #2 of 4

Achiote is at it's best with naranja agria and smoke imho. It's good other places too, but that's my favorite. Various Pibil style dishes of poultry or pork are the more common that use achiote and naranja agria.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

cochinita pibil   (cochinita con achiote)

 

do a google search and pick your favourite recipe...

 

 

I've done this one before and liked it very much (I must admit that I do like most of Bayless' recipes - some find them a bit complicated and he generally does the non-common / traditional route)

 

http://www.rickbayless.com/recipe/view?recipeID=169

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #4 of 4
Thread Starter 

Great, thanks a lot to both of you. smile.gif

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