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Cooking Recipes
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La Parilla Traditional Achiote Recado
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La Parilla Traditional Achiote Recado |
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| Ingredients: |
- 2 Tbs Annatto Seeds
- 1/2 cup Water
- 1 tsp Ground Allspice
- 2 tsp Ground Black Pepper
- 1/2 cup Ancho Chile Powder
- 4 tsp Kosher Salt
- 1 Tbs Mexican Oregano Toasted And Ground
- 3 Cloves Garlic Peeled
- 1/2 md White Onions Thickly Sliced
- 1/4 cup Apple Cider Vinegar
- 1 1/2 cup Freshly Squeezed Orange Juice
- 1/4 cup Freshly Squeezed Lemon Juice
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| Directions: |
- This mild, citrusy red spice paste can transform the blandes 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.
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