Cup of Yum
1. Infuse the annatto seeds in the boiling water for 24 hours.
2. Place the pig's head in a pot. Cover generously with water and salt.
3. Cover and cook over medium heat for 2 hours and 30 minutes or until the ears and skin are tender.
4. Regularly skim and add boiling water in case of evaporation.
5. Drain and remove all the meat from the head and tongue and cut into small pieces.
6. Cut out the ears and all the skin in the same way.
7. Cook the pork hearts in a large volume of salted water for 15 minutes. Drain and cut into small pieces.
8. Then cook the liver for 20 minutes in a large volume of salted water.
9. Once cooked, drain and cut half of the liver into pieces and reserve the other half, which will be used to thicken the dish.
10. Dip the corn tortillas in a little water. Set aside.

Recado

1. On a griddle or in the oven, dry roast the tomatoes, hot peppers, tomatoes and bell pepper.
2. Also roast the onion and unpeeled garlic cloves.
3. Remove blistered skin from tomatoes, tomatillos, hot peppers, bell peppers, and garlic cloves.
4. Pour everything into a blender as well as the onion and cumin and mix until obtaining a smooth texture.
5. Filter this mixture. The recado is ready.
6. Squeeze the corn tortillas.
7. In a blender, pour the annatto seeds infusion (without the seeds), add the other half of the liver and mix well.
8. In a large pot, heat corn oil over medium heat.
9. Sauté the tortillas for a minute.
10. Add the liver mixture, stir well and cook on low heat for 1 minute.
11. Add the recado and mix well.
12. Add all the meat previously cut into small pieces. Add salt, pepper and stir well.
13. Cover and cook on low-medium heat for 20 minutes.
14. Serve with white rice.