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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 <>

Posted to the AZstarnet BBQ Mailing List by "Garry Howard" <> on Apr 15, 1998, converted by MC_Buster.

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