Rub for Cochinita Pibil or other meat. This amount will season several roasts. Make 1/3 of the recipe if you don’t want it left over.
- 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 garlic and habaneros.
Mix both together in a non-staining storage container such as a mason jar.
Add enough of the liquid to form a paste.
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.