On 5/1/2013 4:35 PM, Ema Nymton wrote:
> On 5/1/2013 2:26 PM, sf wrote:
>> On Wed, 01 May 2013 13:46:56 -0500, Ema Nymton >
>> wrote:
>>
>>> It is a Mexican dish from the Yucatan peninsula. You cut 3-4 lbs of pork
>>> shoulder into 2 inch cubes, add a chopped onion, a package of achiote
>>> paste, salt and sour orange juice, then cover with foil and marinate
>>> overnight. Since we do not have sour oranges, I use pineapple juice and
>>> lemon juice, around 1-2 cups. Bake at 325 (F) for 3-4 hours. Allow to
>>> cool for 30 minutes, then shred the pork using a fork, mixing in all the
>>> juices. We eat this on hot, corn tortillas, topped with onions that were
>>> thinly sliced and pickled with lime juice, vinegar and sugar.
>>
>> Sounds delicious, I'm going to try that sometime - thanks!
>
> The achiote paste turns everything red, so I use glass to marinate the
> meat, and bake it. Please try it, this is absolutely delicious. You can
> also eat this over rice.
>
> Becca
>
>
Goya makes spice packets with and without achiote. You might look for
them if the color bothers you.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.