Chicken or Pork in Achiote

This dish can either be done with chicken (preferably thighs with skin and bones) or pork (bone-in shoulder is perfect).

The preparation is simple:

In a blender mix a generous lump of achiote paste (a seasoning from the Yucatan made with anatto and other spices) with lime juice and orange juice. The result should look like paint of a color that you could dress up an Indian temple with. Place your meat in a pot with a tight fitting lid and pour the achiote paint into the pot, ensuring that the meat is well coated, although it need not be completely covered (it should be nearly completely covered, though). Put on the lid and place in a 300 degree oven and let it cook until the meat is falling off the bone.

Serve with hot corn tortillas, slices of fresh or roasted chilies, beans, rice, and thinly sliced onions marinated in salt, lime juice and Mexican oregano. For a wine, go with a Californian syrah or pinot noir, if you prefer red, or a sauvignon blanc if you prefer white.

Don'e blame me if you overeat.