Traditional achiote recado
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Annatto Seeds |
| ½ | cup | Water |
| 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 |
Directions
Recipe By : La Parilla the mexican grill by Reed Hearon This mild, citrusy red spice paste can transform the blandest 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 Apr 15, 1998