Recado (orange annatto marinade from the yucatan)
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Annatto seeds |
| 1 | cup | Fresh sweet orange juice |
| ½ | cup | Sour orange juice |
| Or lime juice | ||
| 2 | tablespoons | Wine vinegar |
| 1 | medium | Onion(s), quartered |
| 2 | Shallots, halved | |
| 10 | Garlic clove(s) | |
| 2 | tablespoons | Paprika |
| Marinating Times for Recado | ||
| 1 | tablespoon | Fresh oregano |
| 1 | teaspoon | Cumin seeds, |
| Lightly toasted | ||
| Or ground cumin | ||
| 10 | Black peppercorns | |
| 2 | Allspice berries | |
| 2 | Cloves | |
| 2 | teaspoons | Salt or to taste |
Directions
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