Mukbil Pollo (Pib)

Cut chicken thighs and pork shoulder into 3-4 cm cubes.

In a large bowl, combine achiote paste, sour orange juice, 15g minced garlic cloves, Mexican oregano, cumin powder, 3g black pepper, and 10g salt. Add the cubed chicken thighs and pork shoulder, mix well to coat, and marinate for at least 2 hours, or preferably overnight in the refrigerator.

For the "kol" (sauce), roast the tomatoes, 150g white onion, and 15g garlic cloves on a comal or hot pan until softened and slightly charred.