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Ingredients
US|METRIC
1 SERVINGS
- 1 stick canela (Mexican cinnamon)
- 2 Tbsp. black peppercorns
- 2 Tbsp. allspice berries
- 3 Tbsp. Mexican oregano (dried)
- 1/2 cup achiote seeds
- 40 garlic cloves (skin on)
- 1 1/4 cups cider vinegar
- 6 chicken leg quarters (bone in and skin on, approx 4 lbs)
- 8 Tbsp. achiote paste
- 2 Tbsp. butter (room temperature)
- 1 1/2 Tbsp. kosher salt
- 1 onion (large)
- cilantro (optional)
- corn tortillas (optional)
- limes (optional)
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