Red Onion Escabeche
1/4 cup olive oil
5 whole cloves
3 to 4 cloves garlic, chopped
2 bay leaves
1 cinnamon stick
1/2 tsp black peppercorns
5 red onions, thinly sliced
1 to 2 habanero chiles, diced
1/2 cup apple vinegar

Instructions

1. The day before, place cast iron skillet over medium heat; add garlic cloves. Cook, shaking pan occasionally, until browned and soft, about 10 minutes. Remove and let cool.
2. Add cloves, cinnamon stick and cumin seeds to skillet. Roast over medium heat until they begin to emit their scent. Add oregano and roast 1 to 2 minutes; remove from heat and let cool.
3. Place roasted garlic, cloves, cinnamon, cumin and oregano in blender along with achiote paste, 1/2 cup bitter orange juice, and dried chiles if using. Pulse until thick paste is formed; season with salt.
4. Place meat in large resealable food storage bag; add paste and massage to coat. Marinate in refrigerator overnight.
5. Heat charcoal or gas grill to medium (about 400°F). Wash the plantain leaves and place them on grill, 1 at a time for 5 to 10 minutes until lightly grilled. You will immediately notice a strong smell, a bit like aniseed.
6. Heat oven to 400°F; place large ovenproof pan filled with water on floor/bottom of oven. Line large casserole dish with plantain leaves. Add meat and pour remaining 1/2 cup bitter orange juice over top. Top with remaining plantain leaves and cover pan with lid or aluminum foil. Bake 3 hours until meat is very tender.
7. To make Red Onion Escabeche, heat oil in skillet over medium. Add cloves, garlic, bay leaves, cinnamon and peppercorns to oil; sauté until spices get aromatic. Add onions and chiles; sauté 10 minutes. Stir in vinegar; season with salt to taste. Remove from heat and let cool.
8. Shred meat using 2 forks; add water if needed, season with salt. Serve pork on tortillas with Red Onion Escabeche.

*Substitute equal amounts of orange juice and grapefruit juice if unable to locate bitter orange juice.

Ernest Servantes Recipe