La Parilla Traditional Achiote Recado Recipe - Cooking Index
|2 tablespoons||30ml||Annatto seeds|
|1 teaspoon||5ml||Ground allspice|
|2 teaspoons||10ml||Ground black pepper|
|1/2 cup||118ml||Ancho chile powder|
|4 teaspoons||20ml||Kosher salt|
|1 tablespoon||15ml||Mexican oregano - toasted and ground|
|3||Garlic - peeled|
|1/2||White onions - thickly sliced (medium)|
|1/4 cup||59ml||Apple cider vinegar|
|1 1/2 cups||355ml||Freshly squeezed orange juice|
|1/4 cup||59ml||Freshly squeezed lemon juice|
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.
La Parilla the mexican grill by Reed Hearon
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