Orange Chile
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
Oil Marinade: 6 cascabel chiles, stems and
seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
oil 2 cloves garlic, minced 1 teaspoon
cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (
available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
2 fresh coconuts, drained, liquid reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive
oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed,
seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons curry paste (
available in Asian markets) 1/4 teaspoon ground
cumin 1/4 teaspoon ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved toasted grated coconut