Ingredients
- 2 c. Cider Vinegar
- 24 ounce Beer
- 4 Tbsp. Achiote Paste
- 2 Tbsp. Black Pepper
- 1 Tbsp. Granulated garlic
- 3 Tbsp. Pequin Pepper Flakes
- 2 Tbsp. Dry Mustard
- 1/4 c. Grnd New Mexican Chile
- 1 Tbsp. Oregano
- 1 Tbsp. Cumin seed, Roasted and grnd
- 4 Tbsp. Trappeys Mexi-Pep or possibly Tabasco Or possibly
- 2 Tbsp. Kosher salt
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Achiote Marinade/Mop
Servings: 2
Directions
- Mix all ingredients in a non reactive bowl. Use as a marinade or possibly mop.
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