Recipe By : Too Hot Tamales Show #TH6284, 10/11/96
Serving Size : 8 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Annatto or Achiote paste
10 cl Garlic -- chopped
1 1/2 c Orange juice
2 Limes -- juiced
8 Bay leaves -- crumbled
2 ts Cumin seeds
1/2 ts Cinnamon
2 ts Ground thyme
1 ts Dried oregano
1 ts Sea salt
2 ts Black pepper -- freshly ground
4 lb Pork butt -- cut into 2" chunks
1 lb Banana leaves -- softened over
- low flame or foil
2 White onions -- sliced 1/2"
- thick
5 Roma tomatoes -- sliced 1/2"
- thick
4 Anaheim chiles -- roasted,
- peeled, sliced into strips
In a mediumsize bowl, mash together the achiote paste, garlic, orange
juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt,
and pepper with a fork. Add the pork, toss to evenly coat and
marinate, at room temperature, at least 4 hours.
Preheat the oven to 300 F. Heat a dry castiron skillet over high
heat. Char the onion until blackened on both sides. Char the tomatoes
on both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil.
Arrange the pork in an even layer and top with the onions, tomatoes
and chiles and all the marinade. Cover with more banana leaves and
wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork
is tender and moist. Remove from oven and let sit 10 minutes. Unwrap
and serve with pickled shallots.
