Achiote

semita rolls with sesame seeds (sometimes called 'amores'), sliced in half • For the filling: chili-flavored mayonnaise and a pinch of dried chiles • Filling: Potatoes with Cochinita Pibil (Achiote Pork): • cooked, shredded pork (about 1 kg) • cooked baby potatoes, diced (about 300 grams) • onion, peeled and diced • Achiote sauce or broth • tablet or cube of achiote seasoning • dried oregano, cumin, pepper, cinnamon, dried chile of your choice, and salt • sour orange juice (about 710 ml) • cola (about 240 ml) • vinegar (about 240 ml) •

rice (about 200 grams) • small cube achiote paste • ripe tomato • small garlic clove or a piece of onion • chicken broth or water (about 600 ml) / oil and salt

pork leg (you can use half pork shoulder) • achiote paste (80 grams) • fresh orange juice (about 500 ml, from about 6 oranges) • large garlic cloves • medium onion • dried oregano • black pepper • Salt • guajillo chiles, pre-soaked • limes (if the oranges are very sweet, use one more) • vinegar • bay leaves (add at the end)

pork, cut into pieces (I used leg with and without bone, ribs, and shank) • lard, softened • Juice of 2 medium oranges • Juice of 1 small lime • cane or apple cider vinegar • achiote paste (about 2 oz or 55 grams) • ground cumin, oregano, and black pepper • Salt • =====Pickled Red Onion and Habanero===== • medium red onion • habanero peppers • white or apple cider vinegar •

dogfish (about 1.25 kg) • red bell pepper • chili peppers • green onions • onion • salt (or to taste) • Black pepper to taste • annatto oil (about 70 ml) • garlic cloves

pork steak • achiote paste • fresh pineapple • red onion • garlic • pineapple juice • guajillo chili • Olive oil • Salt • Ground black pepper • small taco tortillas • Lime

pork leg (about 1 kilo) • achiote paste • orange juice (about 480 ml) • apple cider vinegar (about 240 ml) • Ground oregano • Paprika • Thyme • Garlic • Red onion

pork leg, cut into at least 3 pieces • white vinegar (300 ml) • Juice of 1 sour orange • Juice of 2 sweet oranges • onion • garlic • achiote paste (300 g) • thyme • whole cumin seeds • whole clove • bay leaves • oregano •

onion • achiote paste (110 grams) • oranges • limes • pork leg (600 to 800 grams) • cumin • cloves • black pepper • salt • oregano • Banana

cumin • oregano • black pepper • avocado leaves • bay leaves • whole cloves • garlic • dried pasilla chiles • achiote paste • banana leaf • tomatoes • onion •

pork flank, cut into 1/2-inch pieces (about 1 kg) • achiote paste • sour orange juice (about 240 ml) • allspice berries • bay leaves • banana leaves, cleaned • red onion • garlic cloves • tomatoes, thinly sliced • Salt, • Water, • corn tortillas (about 1 kg) •

pork shoulder or butt with some fat (about 1.5 kg) • bay • salt, garlic, and onion • achiote paste • juice of 2 sour oranges (or substitute with 1/2 cup orange juice mixed with 2 tablespoons lime juice, about 120 ml + 30 ml)

bolillo rolls • achiote paste (50 ml) • guajillo chiles • avocado • lime • orange • tomato • mushrooms or portobello or oyster mushrooms (200 grams) • lettuce or spinach for topping the bread • refried beans

whole suckling pig (about 26 lbs / 12 kg) • achiote paste for pibil (250 grams) • bitter oranges, juiced (or substitute with a mix of orange and lime juice) • bay leaves • Salt,

pork shoulder or butt, cut into chunks (about 1.5 kg) • achiote paste • orange juice (200 ml) • lime juice (200 ml) • garlic, chopped • ground cumin • black pepper • Yucatecan oregano or 1 1/2 tablespoons regular oregano • Salt, to taste • vegetable oil or pork lard (if using pork loin) • Banana leaves,

banana leaves, passed over a flame to soften • pork leg (500 grams) • achiote paste (200 grams) • sweet orange juice (120 ml) • white vinegar (120 ml) • ground cumin • dried oregano • white pepper • black pepper • ground cinnamon • whole allspice berries, ground • garlic, pressed •

pork or whole chicken (about 1 kg) • achiote paste • sour orange juice (about 120 ml) • white vinegar (about 60 ml) • garlic cloves • allspice berries • oregano • cumin • cinnamon • salt • Water • red onions •

banana leaves • pork (about 3 kg) • pork lard (about 225 grams) • achiote paste (about 50 grams) • orange juice (1 liter; if you can find sour oranges for the juice, even better) • lime juice • ground cinnamon • ground cumin • dried oregano • ground black pepper • allspice or 5 whole allspice berries • large garlic cloves •

pork (cut into pieces, preferably lean) • achiote paste • lime juice (120 ml) • orange juice (240 ml) • large banana leaves • vegetable oil or melted lard (120 ml) • habanero or manzano peppers • chopped red onion (about 320 grams) • lime juice (240 ml) • orange juice (240 ml) • salt

pork leg (about 500 grams) • pork shank (about 500 grams) • achiote paste • garlic • Salt, to taste • banana leaf • limes, if needed • sour oranges • güero chiles • large red onion • Oregano, to taste • White vinegar, to taste

pork (I asked for pork shoulder) • garlic cloves • achiote paste • sour orange juice (about 240 ml) • If you don't have sour orange juice, use 1 cup orange juice with the juice of 1 lime • white vinegar (60 ml) • whole cloves • oregano • cumin • black peppercorns • Aluminum foil • Fire-roasted banana leaf (pass over flame to soften) •

vegetable oil • pork shoulder, cut into 3/4-inch cubes (about 1.5 kg) • fresh orange juice (about 710 ml) • guajillo chiles, mild, seeded and soaked (about 100 grams) • vinegar (about 240 ml) • garlic, peeled • achiote paste (about 50 grams) • Salt, to taste • Salsa • red onion, sliced • habanero chiles (or to taste), sliced • sour limes, juiced •

boneless pork (leg or loin) • achiote paste • white vinegar (120 ml) • orange • chopped garlic (about 4 cloves) • salt • onion, finely chopped • vinegar (120 ml) • dried oregano, ground • Persian lime

pork leg (about 600 grams) • tomatoes • oregano • achiote paste • onion • garlic cloves • garlic powder • vinegar (60 ml) • sour oranges (or substitute with 2 oranges and 1 lime) • chicken bouillon powder • red onion • lime •

pork leg (about 1 kg) • of a 3.5 oz (100 g) achiote paste bar • sour orange juice (about 120 ml) • white vinegar (about 60 ml) • garlic clove • dried oregano • coarse salt (or to taste)

pork leg (serves 4) • achiote paste • orange juice (120 ml) • lime juice (120 ml) • peeled garlic cloves • whole black peppercorns • habanero peppers • red onion • white onion • Salt, to taste

textured soy protein, rehydrated (about 350 grams) • Juice of 2 oranges • Juice of 1 lime • achiote paste • apple cider vinegar (10 ml) • Oregano, black pepper, and cumin to taste • honey • roasted tomatoes • Salt to taste • banana leaves, cleaned and roasted

chicken breast, cut into 4 pieces with skin, well cleaned • achiote paste (any brand you like) • oranges (preferably sour), juiced • lime juice (about 120 ml) • white vinegar (about 100 ml) • whole clove, 4 black peppercorns, 1/2 tablespoon cumin, 1/2 tablespoon oregano • Salt to taste • Water • Shredded carrot, about 5 or 6 carrots (optional)

whole suckling pig, about 66 lbs (30 kg) • Recado rojo (achiote paste), to taste • Salt, • Banana leaves and oak leaves, as needed • sour oranges • Ground chili, • finely chopped onion (1 kg)

pork sirloin (about 4 kg) • cooked cascabel chiles • onion • large garlic cloves • achiote paste • whole black peppercorns • cumin • whole cloves • white vinegar (240 ml) • Salt to taste • Pineapple to taste, for the top of the trompo • grill or base for the trompo (vertical spit) •