Rick Bayless says that achiote-seed-marinated pork is very popular in a certain region of Mexico - forgot exactly where. He makes a taco with pork marinated in ground achiote seeds and garlic. It sounded good to me - except for the pig, of course, so I decided that zucchini would be the ideal sub. Why? Because my CSA says so!
I put about a bulb of peeled garlic, 1 T of ground achiote seeds (a.k.a. annatto), 1 t of ground allspice, 1 t ground pepper, 2 t Mexican oregano, 1 t salt, and 3 T of cider vinegar, in the food processor and ground everything together. I marinated my zucchini slices in the mixture for an hour and grilled them until tender.
I made a great roasted corn sauce (again because my CSA says so - I have about 10 ears of corn), by roasting them in a cast-iron skillet and blending them with 2 dried yellow peppers and some lime and orange juice (just a little orange), adding a bit of water as needed.
The picture is of the zucchini in corn tortillas, but both David and I found the corn to be overkill and had another taco in flour tortillas and this is what we recommend. This was great in the flour tortilla with a little hot sauce!
Wonderful summer flavors!
Cost Breakdown:
corn: $1.50
zucchini: $2
tortillas: $2
lime, orange, onion (pickled): $1.50
spices, herbs: $1
rice: $1
Total to feed a family of 5:
$9.00
