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This recipe from the Barrio Café in Phoenix is perfect for feeding a crowd. The prep time is minimal and the results are outstanding: tender chunks of flavorful pork just begging to be bathed in salsa, topped with our Pickled Red Onions, and wrapped in warm corn tortillas. The hardest part of this dish is buying the ingredients!
What to buy: Achiote paste and banana leaves can be found in most Latino grocery stores. Banana leaves are often kept in the frozen-foods section.
If you can’t find sour oranges, use a mixture of 1/2 lemon juice and 1/2 grapefruit juice.
Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
This recipe was featured as part of our Modern Potluck story.
Beverage pairing: Affligem Blonde, Belgium. The pork’s complex mix of flavors—sour orange, achiote, pickled onions, pork—needs both support and contrast. A good Belgian blonde beer is up to the task. It has enough complexity to stand up to the dish, but also enough austerity to not be overrun by the pork’s richness.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...