Achiote Citrus Marinade

Achiote Citrus Marinade

1 review, 4 star(s). 100% would make again

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1 tb Salt
1 bn Cilantro; stems and leaves
7 Garlic; peeled
2/3 c orange; Freshly-squeezed
2 Jalapeno chiles; stemmed, (2 to 3)
1 tb Black peppercorns
1/4 c Achiote paste

Original recipe makes 1



Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth. This recipe yields about 1 1/2 cups of marinade. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 08-20-1996 Recipe by: Susan Feniger and Mary Sue Milliken

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This marinade is used in making Cochinita Pibil. It's great with chicken, pork, or stronger flavored fish.
promfh 10y ago

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