Free Recipe Traditional Achiote Recado
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Traditional Achiote Recado Recipe
2 tb Annatto Seeds
1/2 c Water
1 ts Ground Allspice
2 ts Ground Black Pepper
1/2 c Ancho Chile Powder
4 ts Kosher Salt
1 tb Mexican Oregano; Toasted And
-Ground
3 Cloves Garlic; Peeled
1/2 md White Onions; Thickly Sliced
1/4 c Apple Cider Vinegar
1-1/2 c Freshly Squeezed Orange
-Juice
1/4 c Freshly Squeezed Lemon Juice
Traditional Achiote Recado Preparation
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 2 1/2 cups. Posted to bbq-digest by Garry Howard <garry@netrelief.com> on Apr 15, 1998
Cooking Temperature:
Recipe Serves: 1
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