Achiote paste is an absolutely key ingredient that transformed my Mexican cooking when I discovered it. It's that hidden ingredient that you just can't identify in really authentic Mexican food.
Made out of Anneto seeds and a variety of spices, this deep red block of flavour needs to be blitzed down with sour orange juice, cinnamon, garlic, cumin seeds a few cloves, oregano and chilies to form a paste that can be used to marinade pork, chicken, fish and chunky vegetables. It's most famous for the dish Cochinita Pibil, a marinated and slow cook joint of pork.....it's heavenly and a must try.
Followed Ben's recipe for Cochinita Pibil (well kind of), by making the marinade (quartering the ingredients) and using on chicken fillets. The result was very tasty. Will definitely buy again.
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