El Toritos Yucatan Pollo en Achiote
Source of Recipe
Executive Chef Pepe Lopez, El Torito Restaurants
List of Ingredients
1 banana leaf, about 8 x 8 inches
1⁄2 cup cooked Mexican rice
1 half-chicken, cooked Yucatan style, see recipe
1⁄4 cup orange-achiote sauce, see recipe
3 grilled plantain slices
1⁄2 ounce marinated red onions, see recipe
1 tablespoons salbute relish, see recipe
1 teaspoons queso fresco (Mexican cheese), grated (see note)
Cooks Note: You can find queso fresco in most High Desert supermarkets in the cheese section.
Recipe
Place banana leaf onto plate and spoon rice over center. Cut chicken in half and place on plate in front of rice. Ladle orange-achiote sauce over top and front of chicken. Place grilled plantains behind rice in the shape of a fan. Top chicken with marinated red onions, 1 tablespoon salbute relish and 1 teaspoon queso fresco.
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