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1
For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities).
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2
Let them marinate, covered, overnight in the refrigerator.
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3
Preheat the oven to 375 degrees F.
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4
For the stuffing: Heat a large skillet over medium heat.
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5
Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
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6
Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
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7
Add the cornbread and cilantro.
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8
Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet.
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9
Stir gently and well.
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10
Divide the stuffing equally and spoon into the cavity of each bird.
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11
Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan.
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12
Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes
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13
Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender.
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14
Puree until the mixture is the consistency of a smooth vinaigrette.
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15
Store in an airtight container in the refrigerator for up to 2 weeks.
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16
Put the ground beef and pork in a large bowl.
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17
Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job).
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18
Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well.
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19
Add the wine and sugar and mix well.
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20
Bring 1 cup water to a boil in a small saucepan.
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21
Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste.
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22
Let it cool to room temperature.
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23
Work the paste into the meat with your fingers until it's well incorporated.
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24
Cover and refrigerate overnight before you use it.
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25
Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.
