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El Torito’s 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)

• Cook’s 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.