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Old 04-24-2010, 05:41 PM   #1
Midnight Smoke
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Default No Smoke, No Bark, Just Yummy Achiote Pork Tacos

Wanted to try something different.

Cooked on the Egg at 300º-325º for 4.5 hours, pulled off when Butt was at 205º.

Mixed the Achiote Paste with 1c Lime Juice in the blender with some Salt



My Bananas plants are just getting going for the season so just had a couple leaves to use. In the summer I will have 4' leaves.



Wrapping it up



Poured the mix on, be careful here or you will have orange fingers for awhile.



Topped off with the Banana leaves, sealed in foil and into the fridge overnight.




After 4.5 hours





After the paste cooled back down removed the top grease and mixed the Paste into the pork.



The Taco with Mexican Cheese and Salsa Fresca



After all this I forgot to prepare the Pickled Onions, I will have them with the leftovers after it mixes well with the paste.

Thanks for peeking!
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Old 04-24-2010, 05:46 PM   #2
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Man, that is a good looking taco, pickled onions or no.
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Old 04-24-2010, 05:47 PM   #3
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WOW!!!!!!!!!!!!! Looks awesome
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Old 04-24-2010, 06:02 PM   #4
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Good looking Tacos!
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Old 04-24-2010, 06:07 PM   #5
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Looks awesome! What a great idea - going to have to try that out : )
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Old 04-24-2010, 06:42 PM   #6
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That all looks very good, Terry!
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Old 04-24-2010, 06:51 PM   #7
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when ya'll talk about achiote paste is this what you're using
[IMG]file:///C:/Users/doug/Documents/images/icons/icon1.gif[/IMG]
Quote:
Originally Posted by Moose [IMG]file:///C:/Users/doug/Documents/images/buttons/viewpost.gif[/IMG]
That looks GREAT! Can you share your recipe for the Achiote rub/paste?
Achiote Paste
5 Tbl Sp annatto seeds
2 tsp. cumin seed
½ tsp. whole cloves
7 allspice berries
1 big Tbl sp. black peppercorns
1 ~ 2 seeded habanera peppers or you can substitute hot sauce for added shelf life
6~ 8 garlic cloves
2 Tbl sp. Salt
5 lemons juiced
½ cup OJ
½ cup vinegar
Small dash of tequila (optional but worth it)

Mix all dry spices in spice grinder until you have a powder, then mix wet with dry in a blender or food processor leaving out the lemon juice and tequila. Mix until smooth then add in the lemon juice and tequila and mix again.

Shiz-Nit’s Achiote Fish Taco
Mix some achiote paste with some more fresh lime juice, EVOO, fresh garlic, cumin and salt until thinned out fairly good. Rub both sides of the fish, wrap and store in fridge for 2 hours. Grill over an open flame or however you wish until fish is flaky.
Serve on a small flour tortilla with salsa, fresh cilantro, Mexican blend cheese, fresh squeezed lime, red onion and cabbage for a little crunch.

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Old 04-24-2010, 07:02 PM   #8
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Looks amazing! I saw Rick Bayless do something like this a few years back - yours looks even better then his. Nice work.
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Old 04-24-2010, 07:02 PM   #9
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That looks delicious. Thanks!
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Old 04-24-2010, 07:32 PM   #10
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Man that looks so good bet that would make some killer tamales....gears turning
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Old 04-24-2010, 07:35 PM   #11
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That looks freakin' farktastic! You got 'er done right.
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Old 04-24-2010, 09:27 PM   #12
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Beautiful!
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Duh.
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Old 04-24-2010, 11:10 PM   #13
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
Looks great. Funny how that's basically how kalua pork is prepared. In fact the last time my family did kalua pork, we used banana leaves because ti leaves are hard to find.
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Old 04-25-2010, 12:46 AM   #14
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WOW!!! Mexican food is my first love and that looks amazing. Really want a bite
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Old 04-25-2010, 12:54 AM   #15
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Looking mighty good
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