– By Chef Carmen Rodriguez –
Indgredients:
- 8 oz. Achiote paste
- 4 oz. garlic (12 cloves)
- 1 oz. toasted cumin
- 3 cups vegetable oil
- 1 tbsp. kosher salt
- 2 tsp. black pepper
Directions:
- Place all ingredients into blender and blend until smooth.
- Place thawed meat (beef, chicken, pork, tofu, shrimp, fish) in a bowl large enough to cover with the marinade. Use a gallon ziplock bag with air pressed out for best results.
- Marinade for a minimum of 1 hour, up to 24 hours.
- Cook on grill, oven, or pan fry.