YIELD: 10 servings For the Anchiote marinade: 11 oz. anchiote paste 3 cups orange juice 2 Tbsps. minced garlic 3 Tbsps. oregano ½ cup olive oil ½ cup chopped cilantro salt and pepper, to taste For the mango-lime vinaigrette: 7 cups mango puree 1 ½ cups lime juice 3 bunches of cilantro ½ cup honey ½ cup sour cream 3 tsp. kosher salt For the avocado-black bean relish: 2 minced red onions 3 minced red bell peppers 3 minced green bell ...

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