Recipe courtesy of Jess Pryles
8 oz piloncillo (see note 1)
0.5 cup white sugar
1.5 cups water
1.5 cups flor de jamaica (dried hibiscus flower, see note 2)
1 tablespoon achiote paste
2 tablespoons cider vinegar
pinch salt
1 cup of dried oregano
1/2 cup paprika
2 tbsp dried rosemary
1tbsp onion powder
1 tbsp ground fenugreek
1 tbsp salt
500ml (17fl oz/2cups) lemon juice
500ml (17fl oz/2cups) olive oil
1 tbsp dried oregano
2 tbsp smoky paprika
1 tbsp black pepper, ground
5 garlic cloves, crushed
250ml (1 cup) white wine
1 beef stock cube