Entree: Mexico – Yucatan – Brazo de Reina (A Yucatecan achiote‑marinated pork roulade stuffed and slow‑roasted until tender)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 15 min

Additional 25 min

Total 3 hrs 40 min

Ingredients

- 1 boneless pork loin, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) achiote paste (recado rojo)
- 1 cup (240 ml) sour orange juice or 1/2 cup (120 ml) orange juice + 1/2 cup (120 ml) lime juice
- 6 cloves garlic, minced
- 2 tsp (10 g) dried Mexican oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar
- 1 lb (454 g) ground pork (for stuffing)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1/3 cup (50 g) golden raisins
- 1/4 cup (35 g) slivered almonds, toasted (optional)
- 2 hard‑boiled eggs, chopped (optional)
- 2 tbsp (30 ml) lard or vegetable oil for sautéing
- 2 banana leaves or aluminum foil for wrapping (banana leaves preferred)
- 2 tbsp (30 g) butter, melted, for basting
- 1–2 habanero or serrano chiles, stemmed and left whole (optional, for roasting alongside)

Instructions

1. Make the marinade: whisk achiote paste, sour orange (or orange + lime) juice, garlic, oregano, cumin, vinegar, salt, and pepper into a smooth marinade.
2. Butterfly the pork loin: place pork loin on a cutting board and slice horizontally, stopping 1/2 inch from the edge, then open like a book to form an even slab about 1/2 inch thick. Pound lightly if needed to an even thickness.
3. Marinate the pork: pour half the marinade over the opened pork, rubbing it into the meat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
4. Prepare the stuffing: heat lard or oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5–7 minutes. Add ground pork and cook, breaking up lumps, until just cooked through, about 6–8 minutes. Stir in raisins, toasted almonds (if using), chopped hard‑boiled eggs (if using), and 1–2 tbsp of the remaining marinade. Adjust salt and pepper; cool slightly.
5. Assemble the roulade: spread the stuffing evenly over the marinated pork, leaving a 1‑inch border. Roll tightly from one long edge, tucking ends under to form a neat roulade. Tie with kitchen twine at 1½‑inch intervals to hold shape.
6. Wrap for roasting: warm banana leaves briefly over a flame or in hot water to make pliable, or use aluminum foil. Brush leaves with a little melted butter, place roulade on leaf, brush roulade with remaining marinade, wrap securely, then wrap again in foil.
7. Roast: preheat oven to 325°F (160°C). Place wrapped roulade in a roasting pan, add whole chiles alongside if using, and roast for 1½ to 2 hours until internal temperature reaches 145–160°F (63–71°C) and meat is tender.
8. Finish and serve: unwrap, baste with melted butter, and return to oven uncovered for 10–15 minutes to brown the exterior. Rest 10 minutes, remove twine, slice into thick rounds, and serve with pickled onions, black beans, and warm corn tortillas or rice.