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1
Run the banana leaves under warm water for about 5 minutes to defrost.
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2
Line a medium baking dish with the banana leaves.
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3
Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth.
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4
In a large bowl, rub the achiote mixture into the meat.
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5
Place the meat in the prepared baking dish.
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6
Wrap the meat with banana leaves.
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7
Cover container and refrigerate for 24 hours.
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8
After meat has marinated, preheat oven to 375 degrees F.
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9
Add 1 cup water to the baking dish.
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10
Bake the meat until fork tender, about 2 hours.
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11
Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side.
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12
Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
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13
2 medium red onions, thinly sliced
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14
3 cups water
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15
1 cup cider vinegar
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16
1 tablespoon kosher salt
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17
Combine all ingredients in a large bowl.
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18
Cover and refrigerate for 2 hours before serving.
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19
8 habanero chiles
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20
1/2 cup orange juice
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21
1/4 cup lime juice
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22
1/4 cup lemon juice
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23
2 teaspoons salt
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24
In a dry skillet, lightly toast the habanero chiles.
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25
Stem, seed, and roughly chop the peppers.
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26
Combine all ingredients in a blender until smooth.
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27
Pour into a small serving bowl.
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28
Cover and refrigerate until ready to serve.
