So yesterday I was feeling a little south of the border (all the way to the Yucatan) and decided to try something a little more exotic. Never having used Achiote paste I wanted to experiment with it. This stuff is bright orange-red and smells a little like citrus, a little like iodine and reminded me of a mustard sort of smell. Anyhow, I whipped up a pretty authentic marinade I found that uses it and gave it a rip. I put a couple half chickens in the fridge overnight with it.
Sunday I pulled them out and made a fire. While I was burning all that lovely Almaden Oak, I figured I take advantage and roast a few peppers and tomatoes at the same time.
The chicken was fantastic, with everything I like about chicken all in one.
I highly recommend the marinade. You can find it here: http://www.saveur.com/article/Recipes/M ... ed-Chicken
Try it, you'll like it! This one stays in my growing bag of tricks.