Traditional Achiote Recado
Recipe By : La Parilla the mexican grill by Reed Hearon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Annatto Seeds
1/2 cup Water
1 teaspoon Ground Allspice
2 teaspoons Ground Black Pepper
1/2 cup Ancho Chile Powder
4 teaspoons Kosher Salt
1 tablespoon Mexican Oregano -- Toasted And Ground
3 cloves Garlic -- Peeled
1/2 medium White Onions -- Thickly Sliced
1/4 cup Apple Cider Vinegar
1 1/2 cups Freshly Squeezed Orange Juice
1/4 cup Freshly Squeezed Lemon Juice
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 2 1/2 cups.
MC Formatted by Kurt Lucas <firstname.lastname@example.org>
Posted to the AZstarnet BBQ Mailing List by "Garry Howard" <email@example.com> on Apr 15, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -