Al Pastor Marinade, can I use a bottle of el yucateco achiote annatto? From Australia and hard to find “ready to go” options for my first try.
by inflyt
Mexican Food
Al Pastor Marinade, can I use a bottle of el yucateco achiote annatto? From Australia and hard to find “ready to go” options for my first try.
by inflyt
9 Comments
Why not? Go for it. You can make your own or order another in the future and compare.
That’s ready to go, you only have to hydrate achiote paste. It’s quite easy and much cheaper than already liquid one. But you can use liquid just fine.
Yes you can. But Pastor Marinade has also other ingredients besides Achiote. You can also make Cochinita Pibil.
Yu can use that no probs, but you still need dry chilies.
OR you can marinade some pok chops with it and some apple vinegar… and fry. Yucatan style pork!
Yes, achiote is the main component in the adobo used for pastor.
Try to use the achiote paste. If you can’t find the pasta, try. There are good recipes and there are pibil style chicken recipes. In general, the axiote is prepared with pork, that is the original recipe. Don’t forget to prepare your pickled onions with habanero 🤤. here is a link with a good recipe https://youtu.be/1m9OrNu5kcw
Take a whole chicken leg with skin, an onion quarter, sliced carrots, one small Bay leaf, 2-3 whole spice, pinch of salt and some liquid of that bottle, wrap everything in aluminium foil and steam. Easy and Great pollo in achiote. I prefer to use annatto paste for pastor, but just try it with the above mentioned recipe and take a judgement.
As a Mexican that knows how to make Al Pastor tacos from scratch and uses El Yucateco green habanero on the daily, I have never seen this and am extremely intrigued. One of the main things about the marinade is the fact that the fresh orange and pineapple juice soften up the meat as the salt draws the water out.
Try to get one of these [vertical rotisserie spits](https://www.amazon.com.au/Barbecue-Vertical-Stainless-Brazilian-Rotisserie/dp/B08XQPDXNL/ref=sr_1_1?keywords=vertical+rotisserie&qid=1675799248&sr=8-1) for use in your oven.
Thinly cut pork, I prefer pork shoulder, but you can do dingo, or platypus or whatever you have available down there. Take the thinly cut meat and let it marinade in your fridge at least over night, but I like to do 3 days. It’s important that you use enough salt and pineapple and orange juice so that the meat tenderizes and at the same time “tightens up” in between the layers when you cook it. Layer the meat on the spit alternating between pineapple rings and a few thin slices of meat. Roast it in your oven according to the weight of the pork.
Achiote it’s for making Cochinita Pibil which is made of pork ham or picnic or shoulder then you shred like pulled pork it’s awesome you can make it unsing a crockpot for slow cook