Rub for Cochinita Pibil or other meat.
- 1/3 c annatto seeds
- 1 Tbs cumin seeds
- 1 Tbs black pepper corns
- 1 Tbs coriander seeds
- 1 Tbs dry oregano
- 2 Tbs salt
- 6 allspice berries
- 3 whole cloves
- 10 cloves garlic
- 2 habanero peppers
- 1 c Seville OJ (bitter), fresh squeezed
- or sub 1/3 cup each regular OJ, lime juice and apple cider vinegar (vinegar may be omitted just be sure 1 cup total liquid)
In a spice grinder, grind the first 8 ingredients. (Note that the annatto will stain porous surfaces)
In food processor or blender, process the liquid, garlic and habaneros.
Mix all together in a non-staining storage container such as a mason jar.
Rub on meat and let marinate overnight. The amount needed will vary based on the size of the meat cut.
Remainder can be stored in the refrigerator around two months.