← Nouns Cooking · Mexican

Ingredients

• 1.5 kg boneless pork shoulder, cut into 5 cm chunks
• 75 g Achiote (annatto) paste
• 180 ml fresh orange juice
• 60 ml fresh lime juice (about 3 limes)
• 4 cloves Garlic, crushed
• 1 tsp Cumin
• 1 tsp dried Mexican oregano
• ½ tsp Allspice
• ½ tsp Black pepper
• 2 tsp Salt
• 4 pieces large pieces of banana leaf (or foil), thawed if frozen
• 2 Red onion, thinly sliced
• 3 Lime, juiced
• ½ tsp Salt
• 1 habanero chilli, very finely sliced (optional)
• 18 corn tortillas

Method

1. In a large bowl, mash the achiote paste with the orange and lime juices until smooth, then stir in the garlic, cumin, oregano, allspice, pepper and salt.
2. Toss the pork in the marinade until every piece is stained red. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.
3. Heat the oven to 160°C (325°F). Pass the banana leaves briefly over a gas flame or through hot water until glossy and pliable, then use them to line a deep baking dish, letting the edges hang over.
4. Tip in the pork and all the marinade, fold the leaves over the top and cover the dish tightly with foil. Bake for about 3 hours, until the meat shreds easily with a fork.
5. While it bakes, toss the sliced onions with the lime juice, salt and habanero (if using). Leave them for at least 30 min, until bright pink and softened.
6. Unwrap the pork and shred it with two forks right in its juices, which keep it moist. Taste for salt.
7. Pile the pork into warm tortillas and top with the pickled onions.

Tips

• Most achiote pastes are gluten-free, but a few contain wheat flour, so check the label if that matters.
• Achiote stains everything it touches: wear gloves and use a glass or ceramic dish.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Food Network