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Marshall C.: "Phenomenal! I lucked out and had a Mexican market…" Read More
19Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup achiote paste
- 1/2 cup bitter orange juice (see above)
- 2 Tbsp. lard (room temperature, or vegetable oil)
- 2 tsp. smoked salt (see above)
- 4 lb. shoulder meat (from pork, wild pig or javelina)
- 1 bunch epazote (fresh, chopped, optional)
- 3 avocado leaves
- 1/2 cup lard
- pickled red onions
- habaneros (Minced, or rocoto, chile manzano)
- chopped cilantro
- 1 cup seeds (annatto, achiote)
- 3/4 cup white vinegar
- 1/4 cup dried Mexican oregano
- 1 tsp. cumin seeds (whole)
- 1 Tbsp. black peppercorns
- 12 allspice (berrries)
- 1 head garlic (charred on a stovetop and peeled, see note below)
- 3/4 cup bitter orange juice (see note below)
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Reviews(1)
Marshall C. 5 years ago
Phenomenal! I lucked out and had a Mexican market right around the corner from me that had all the harder to find ingredients, so I could follow the recipe to a T.
I would err on the side of making the sauce saucier than not, since to me the final result should be pretty wet when eaten!