In this recipe the beef chamorro is prepared with an achiote sauce with orange, garlic, marjoram and cooked in banana leaves wrapped in aluminum foil in the oven.
Learn more about Lorenza Avila
Ingredients4 portions
Preparation
Blend achiote, orange juice, garlic, oil, marjoram, salt and pepper.
Wash the chamorro and then put it in a bowl, along with the liquefied achiote and let stand for 30 to 60 minutes.
Cut squares of aluminum foil and place a roasted banana leaf. Put a piece of Chamorro and achiote chilito, wrap and place in a refractory mold.
Bake at 180 degrees centigrade until cooked (time depends on the thickness of the meat).
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