Achiote Sauce | Gulf Shrimp, Grilled Vegetables, Skinny Chicken Al Pastor

ACHIOTE SAUCE
~ 16 oz jar
1 cup orange juice
1 small ancho, no seeds and membranes
1/2 pasilla, no seeds and membranes
Rehydrate chili peppers in hot orange juice for 20-25 minutes. Combine the juice and chili peppers in a blender jar with the following ingredients to blend into a sauce:
45 g achiote paste (www.amazon.com...)
50 g onion (1/4 onion)
1 tbsp apple cider vinegar (apple balsamic vinegar here is WOW!)
10 g garlic (~3 cloves)
1/2 tsp cumin (whole seeds)
1 tsp smoked salt
1 tbsp EVOO
2 tbsp avocado oil
1/2 tsp dry Mexican oregano
1/2 tsp dry cilantro
1/4 tsp black pepper
I am in love with achiote sauce/marinade! It works well with grilled vegetables, poultry, seafood - you name it.
Mix sliced grilled zucchini, eggplants, or sweet peppers with achiote sauce to get a fantastic side dish for sirloin fajitas. A taco with vegetables, cilantro, and panela can compete with fajitas!
Cook giant Gulf shrimp with achiote sauce to serve with flour tortillas. I also grilled some sweet and Poblano peppers on the side. And I made caramelized onions with achiote sauce - that was a bomb!!! Caramelized onions with achiote are heavenly!
Chicken Al Pastor is mast, of course. My version is "skinny" because I wanted chicken cooked in 45 minutes at 400F. One skewer is the meat from the chicken legs and wings, and the other is chicken breast. Both were soft, juicy, and flavorful. This sauce is so delicious that I can eat it with a spoon from the jar. I add it to my tacos and dip my corn chips in it. Love it!

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