Chicken pibil tostadas

Prepare the recado (marinade): In a blender, combine 50 grams achiote paste, 120 grams sour orange juice, 20 grams garlic cloves, 2 grams Mexican oregano, 2 grams cumin seeds, 2 grams black peppercorns, 2 grams allspice berries, 10 grams habanero chile, and 10 grams salt. Blend until smooth.

Marinate the chicken: Place 900 grams chicken thighs, boneless, skinless in a bowl and pour the achiote marinade over them. Ensure all chicken thighs, boneless, skinless are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

Prepare for cooking: Preheat oven to 160°C. Briefly pass 200 grams banana leaves over an open flame to make them pliable. Line a Dutch oven or oven-safe pot with the banana leaves, leaving enough overhang to cover the chicken.