2 teaspoon ground ancho or pasilla chile pepper 1 teaspoon salt 1 teaspoon dried Mexican oregano or oregano, crushed 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon black pepper ½ teaspoon ground cinnamon ¼ teaspoon ground allspice 2 tablespoon orange juice 1 tablespoon achiote paste 6 cloves garlic, minced 1 tablespoon lime juice 1 tablespoon vegetable oil
Roasting Directiions
Omit wood chunks. Prepare as directed through Step 3. Preheat oven to 325°F. Place wrapped meat on rack in a shallow roasting pan. Cover with foil. Roast about 4 hours hours or until meat is very tender.
