marinade
Achiote Rub (Cochinita Pibil Marinade)
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Prep
10 min
Cook
None
Total
10 min
Serves
Yields approx. 750 ml — enough for 1–2 kg pork
Brick-red and rich with achiote, this paste sits somewhere between a marinade and a rub. It coats pork heavily and turns deep orange-gold as it cooks. That color is how you know it's working.
Ingredients
- 400 g (14 oz) achiote paste
- 480 ml (2 cups) orange juice
- 240 ml (1 cup) canola oil
- 240 ml (1 cup) agave syrup
- Salt and pepper to taste
Instructions
- 1Combine all ingredients in a food processor or blender.
- 2Blend until completely smooth.
- 3Season well with salt and pepper.
Cook's Note
Achiote paste is firm and crumbly straight from the package. Break it into small pieces before blending or it'll clump and leave chunks of paste in the finished marinade.
How to Use This
Coat pork shoulder or whole chicken generously and marinate a minimum of 4 hours, ideally overnight. For cochinita pibil, wrap marinated pork in banana leaves and slow-roast at 150 °C (300 °F) for 3–4 hours.
Why This Foundation Works
Orange juice carries the achiote into the meat, the acid opens the fibers and gets the color all the way through. Agave adds a touch of sweetness that balances the earthy, slightly bitter achiote without making it taste like a glaze.
Make It Yours
- Add 2 chipotles in adobo for smokiness
- Add a small habanero for traditional Yucatecan heat
- Use fresh-squeezed bitter orange if you can find it, the traditional choice
Leftover Strategy
Stores covered in the refrigerator for up to 1 week. The paste thickens slightly as it sits, stir well before using again.