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Brightly colored and flavored achiote paste is a mildly sweet and earthy flavor best known in the cuisines of Belize and the Mexican regions Yucatan and Oaxaca. Blended from annatto seed, bitter orange peel, garlic, lime peel, lemon peel, d’arbol chili, black pepper, cilantro, oregano, allspice, cumin, cinnamon, and clove. SALT FREE

When blended with oil, garlic, and citrus juices, it makes a bright flavorful marinade for chicken and pork, but is equally delicious with firm fleshed seafood.

The essential seasoning for Pibil, a traditional dish of pork or chicken, often wrapped in banana leaves and slow cooked under coals, in the oven, or even steamed like tamales.

Use in any dish where bright flavor and color is desired. Especially nice for fresh pickled vegetables.


Chicken Pibil
~serves 4-6~

6 cloves of garlic, charred, peeled and roughly chopped
1/2 cup orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
1/8 cup white vinegar
2 tsp salt
2-3 Tbsp MAYA®
1 whole 4-5 lb chicken, cut into serving pieces
2 medium tomatoes, charred and roughly chopped
1 large onion, charred and roughly chopped
Pickled red onions, avocado, and tortillas or rice

1. In a blender, combine garlic, fresh juices, vinegar, salt, and MAYA®, and blend until smooth.
2. Place chicken in a glass bowl or pan, or in a large resealable bag, and pour pibil sauce over, tossing to coat well. Refrigerate overnight or at least 4 hours.
3. Preheat oven to 450. In a large roasting pan layer chicken pieces over onions and tomatoes. Pour on marinade and roast, uncovered, 30-45 minutes, until skin is nicely browned. Remove from oven, flip chicken, baste with pan juices, cover tightly with foil, lower oven temp to 350 and bake another hour or so, until tender. Remove and let rest 15 minutes.
4. Serve on a platter with remaining juices drizzled over the top, pickled onions, and avocado slices.

~serves a crowd~

2 -3 lbs pork shoulder, cut into 2 " cubes
1/2 cup orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
1/8 cup white vinegar
3 Tbsp MAYA® (1 Tbsp per pound of meat)
1 Tbsp sea salt (or more to taste)
2 chilies of your choice: red jalapeno, fresno, habanero or serrano, seeded and diced fine
1 small head garlic, cloves split and peeled
1 banana leaf (optional but fun, authentic, and delicious - adds an herbal element like nothing else)

Arrange pork cubes in a glass baking dish or large zip close bag.
Pour juices, vinegar, MAYA®, salt, chilies, and garlic in a blender and whizz until smooth. Pour over pork and mix it all up so pork is completely saturated.
Refrigerate at least 4 hours, or overnight for best results. Bring to room temp before roasting.
Line a large roasting pan with banana leaf, allowing it to overhang the pan. Pour pork into pan with all juices and cover with banana leaf. Wrap tightly with foil and roast in a 325 degree oven for 3 1/2 to 4 hours.
Remove from oven and let rest at least 20 minutes before removing foil cover.
Peel back banana leaf and with two forks, dig in to pork and shred.
Serve with tortillas, grilled onions and peppers, hot sauce, avocado or guacamole, and pickled onions.