Fresh roasted corn and black bean salsa
Pickled red onions.
Ingredients for Slow Roasted Achiote Roast:
- 7 oz (1-2 packages) prepared achiote paste (such as Yucateco, La Anita, Marin or Milpas brand)
2 garlic cloves, peeled and roughly chopped
1/2 cup fresh orange juice
1 cup fresh lime juice
2 tblsp Mexican oregano
2 tsp cinnamon
2 tblsp vinegar
1 tsp salt
2 ½ - 3 ½ pound bone-in chuck roast
Ingredients for black bean and corn salsa:
- 2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeno chilies, seeded and minced
1/2 teaspoon ground toasted cumin seeds
1/4 cup dry white wine
Let corn cool then cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Let sit over night.
Ingredients for Pickled red onions:
- 1 large red onion, thinly sliced
1 small habanero chile, stemmed, seeded and thinly sliced
1/4 cup fresh lime juice
Roughly chopped cilantro
In a small bowl, combine the onion, habanero (or as much of it as you think you’ll like), lime and 1 scant teaspoon salt. Cover and let stand in the fridge over night with the roast.
