Recado (orange annatto marinade from the yucatan)

Yield: 2 cups

Measure Ingredient
1 teaspoon Annatto seeds
1 cup Fresh sweet orange juice
½ cup Sour orange juice
\N \N Or lime juice
2 tablespoons Wine vinegar
1 medium Onion(s), quartered
2 \N Shallots, halved
10 \N Garlic clove(s)
2 tablespoons Paprika
\N \N Marinating Times for Recado
1 tablespoon Fresh oregano
1 teaspoon Cumin seeds,
\N \N Lightly toasted
\N \N Or ground cumin
10 \N Black peppercorns
2 \N Allspice berries
2 \N Cloves
2 teaspoons Salt or to taste

Soak the annatto seeds in the citrus juices and vinegar for 30 min or until soft. Preheat a broiler or grill.

Broil or grill the onion, shallots, and garlic on a piece of foil until nicely browned on the outside and tender inside, about 5 min, turning as necessary. Transfer the vegetables to a platter and let cool.

Combine the annatto seeds with their soaking liquid, the grilled vegetables, spices, and seasonings in a blender and blend to a smooth paste. Correct the seasoning, adding salt or more lime or orange juice to taste. The mixture should be very flavorful.

Store, refrigerated, for up to 1 week.

Makes enough for 2 pounds of pork, chicken, or seafood.

:Whole Chicken 6 hours : (put some in the cavity, some : under the skin, and rub the

: rest over the skin)

:Whole Pork Roasts or Tenderloins 6 hours :Whole Fish 3 hours : (put some in the cavity, some in : slits in the flesh, and pour the : rest over the skin)

:Chicken Breast or Pork Chops 1-2 hours :Shrimp and Fish Fillets ½ hour The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 40-41

Submitted By DIANE LAZARUS On 12-13-95

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