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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.