Place lime juice, orange juice concentrate, oil, achiote
paste, bouillon, red onion, garlic, cilantro, oregano,
cayenne, salt and pepper in the food processor or blender
and puree until very thick and emulsified.
Yield: 2 cups
SUGGESTED USE: Achiote paste comes in a dry block at
Mexican markets
It is a vivid orange color and contains a
variety of spices and herbs including annato seed, from
which it gets its color
Try this on a turkey (8 to 10 hours),
chicken pieces (4 to 6 hours), boneless chicken breasts (2 to
3 hours) or shrimp (4 to 6 hours).
