Achiote PLUS good herbs
Not all Mayan Achiote is created equally! The El Mexicano is medium-fine ground, moist (but hard), and infused with other spices. Garlic of course, but also yerba buena, and other mysterious (and delicious) components.
The PERFECT beef-and-barbeque marinade is made with this.
1 ea 3.5 oz Mexicano brick, sliced into shreds
1 cup Kikkoman soy sauce
1/2 cup wine vinegar
1/2 cup inexpensive olive oil
Put all into a blender. Blend until thoroughly mixed.
Keep in refrigerator in sealed jar. Shake well before using. It lasts for MONTHS.
Done this way, it can conveniently be used for just a single leg-and-thigh of chicken, or at the other end, 5 lbs or more of thin-sliced beefsteak. Use generously.
This recipe has been in our family for over 50 years.
We never change it, it always is perfect.
Excellent ground consistency
Cons$8.95 for 14 oz is kind of expensive.
At Mexican or Hispanic markets, often only $3 or so for same block.