Yield: 1 recipe
Measure | Ingredient |
---|---|
2 ounces | Prepared Achiote Paste |
3 \N | Cloves Garlic; mashed |
⅛ teaspoon | Cayenne Pepper |
½ \N | Orange; juice of |
½ \N | Lime; juice of |
1 tablespoon | Vegetable Oil |
Crumble paste into a blender, add remaining ingredients; blend to a smooth paste. Rub over meat or fish and refrigerate for several hours. Remove meat or fish from refrigerator 20 minutes before cooking. Makes enough for 1½-2 lb meat or fish.
You can buy bricks of ground achiote paste at mexican markets.
Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA