Traditional achiote recado

Yield: 1 Servings

Measure 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

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

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