Jim writes: "Received my order last Friday. The cookbook was very nice, and the smell of the Achiote as I opened the package was heavenly! Yesterday I experimented and made these pork shoulder steaks. Delicious!!!"
3 1/2 lbs. Pork Shoulder Steaks (about 3 1/2 steaks)
Marinate steaks overnight in above mixture. Place steaks in a large, covered skillet with marinade. Bring to a boil. Reduce heat and simmer approximately 40 minutes. Remove steaks, place liquid in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced by about half.
Cook steaks on medium grill, brushing with the reduced marinade. Turn steaks often until they start to brown.
Serve with tacos and burritos made with Achiote rice and vermicelli, shredded cabbage, frijole black beans, guacamole, salsa verde and of course pickled jalapenos and carrots.