

Achiote is a seed that originates from a tree of the same name and is widely used in Mexican cuisine. It boasts an intense red color, which is why the Maya utilized it as a dye for textiles, murals, food, and ceremonial drinks. Additionally, they revered its supposed medicinal properties, believing it to be healing, antioxidant, anti-inflammatory, antiseptic and antibacterial. Achiote held sacred significance in Maya culture; it was used in religious ceremonies and as offerings because it symbolized blood and vitality.
In cooking, the seeds are soaked to create a paste that has an earthy flavor, slightly spicy and somewhat sweet. You may have encountered this vibrant red color and flavor in dishes like tacos al pastor, which derive their characteristic taste from achiote.
If you have three hours, here’s a traditional cochinita recipe, so you can finally declare your love to that special someone.
Ingredients:
- 1 kg of pork (preferably leg or loin)
- 100 g achiote paste
- 1 c. of sour orange juice (can be substituted with white vinegar)
- 2 garlic cloves
- 1 Tbsp. oregano
- Salt, to taste
- Banana leaves (optional, for an authentic touch)
Instructions:
- In a bowl, combine the achiote paste with orange juice, minced garlic, oregano, and salt.
- Coat the pork with this mixture and marinate it in the refrigerator for at least 8 hours, preferably overnight.
- If you’re using banana leaves, rinse then soften them by passing them over a flame. Then, wrap the marinated pork in the leaves.
- Preheat your oven to 160°C (320°F) and cook the wrapped pork for 3 – 4 hours, or until the meat is tender and easily falls apart. If you don’t have access to an underground oven, please avoid digging a hole in your yard.
- Once cooked, shred the meat and serve it with warm tortillas, pickled red onions, and a touch of habanero chili.
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