|2 tablespoons||Annatto Seeds|
|1 teaspoon||Ground Allspice|
|2 teaspoons||Ground Black Pepper|
|½ cup||Ancho Chile Powder|
|4 teaspoons||Kosher Salt|
|1 tablespoon||Mexican Oregano; Toasted And Ground|
|3||Cloves Garlic; Peeled|
|½ medium||White Onions; Thickly Sliced|
|¼ cup||Apple Cider Vinegar|
|1½ cup||Freshly Squeezed Orange Juice|
|¼ cup||Freshly Squeezed Lemon Juice|
Recipe By : La Parilla the mexican grill by Reed Hearon This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.
Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes.
Remove from heat and let steep 2 hours, or until softened.
Pan roast the garlic and onions until brown and soft.
Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.
Makes about 2½ cups.
Posted to bbq-digest by "Garry Howard" <garry@...> on Dec 28, 1998, converted by MM_Buster v2.0l.
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