ACHIOTE MARINADE
Steps:
- Gather the ingredients.
- Combine vinegar, oil, water, garlic, cumin, achiote paste, red pepper, salt, and black pepper.
- Store in an airtight glass or plastic container in refrigerator for up to 1 week after preparation.
- To use, place beef in a resealable plastic bag, pour mixture over top, seal bag, place in refrigerator and allow meat to marinate for 6 to 24 hours.
Nutrition Facts : Calories 144 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 350 mg, Sugar 0 g, Fat 14 g, ServingSize 1 1/2 cups (4 servings), UnsaturatedFat 0 g
ACHIOTE MARINADE
Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavor to meats, fish and poultry. This makes enough marinade for about one pound of meat.
Provided by gailanng
Categories Southwestern U.S.
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk lime juice, garlic, achiote, oregano, cumin, brown sugar, adobo sauce, wine vinegar and oil until well blended.
- Add marinade to a ziplock bag with chicken, pork or beef; seal bag and turn to coat. Marinade for at least 3 hours or overnight for more flavor.
- Season meat with salt and pepper before cooking.
Nutrition Facts : Calories 65.9, Fat 4.6, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.8, Protein 0.5
ACHIOTE MARINADE
Achiote paste can be found in the spice section, or meat section, in Mexican markets. I also saw a recipe on Zaar foor it. This is a great marinade for skirt steak, but is also good with pork and chicken.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender. process until thoroughly pureed.
Nutrition Facts : Calories 123.1, Fat 0.8, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 28.1, Fiber 1.4, Sugar 22.9, Protein 2.3
ACHIOTE MARINATED CORNISH HENS STUFFED WITH CHORIZO AND MUSTARD GREENS
Provided by Aarón Sánchez
Time 13h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.
- Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.
ACHIOTE CITRUS MARINADE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
ACHIOTE SAUCE
Steps:
- In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.
ACHIOTE MARINATED QUAIL
Steps:
- Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.
ACHIOTE MARINATED SHRIMP SALAD
Steps:
- For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
- For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
- Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
- Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.
ACHIOTE MARINADE (RECADO)
It's hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.
Yield makes 1/2 cup
Number Of Ingredients 8
Steps:
- Crush the salt into the garlic using a mortar and pestle until a paste forms.
- Add the annatto seeds, cumin, oregano, and black pepper and mix well.
- Pour in the vinegar and orange juice and stir well.
- Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.
- If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
- INGREDIENTS
- Annato Seed
- This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.
- TECHNIQUES
- Making a Garlic Paste
- When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.
- While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
- ADVANCE PREPARATION
- This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
- This marinade goes incredibly well with chicken, fish, and pork.
YUCATáN CHICKEN WITH ACHIOTE
Steps:
- Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
- To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
- Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.
CARNE ASADA
The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade.
Provided by Chef Jeff S
Categories Steak
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Break up achiote rojo into a powder, or as best you can as it is a little moist.
- Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
- Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
- Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
- Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
- Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
- When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.
Nutrition Facts : Calories 157, Fat 7.7, SaturatedFat 3.2, Cholesterol 37.6, Sodium 69.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 19.6
ACHIOTE PORK TORTA - (SANDWICHES)
These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the achiote and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
- Cut the meat into lenghtwise slices 1/2 to 3/4 inch thick. Lay the meat between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
- Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
- Remove the meat from the marinade and shake off as much of the paste as possible. Place the meat on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the meat doesn't burn or cook too quickly; if it does, move it to a cooler part of the grill. The meat is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the meat will dry out. (I used my George Foreman grill and just made sure to wipe it with a paper towel between batches) Set the meat aside, loosely covered with foil.
- To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, meat, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.
Nutrition Facts : Calories 464.4, Fat 25.7, SaturatedFat 8.7, Cholesterol 99.8, Sodium 494.7, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 32.7
ACHIOTE MARINATED PORK TENDERLOIN
From Jewels and Jill Elmore. This makes a lot of marinade. If you don't want to make as much pork, split the marinade in half and use on chicken for tostadas, tacos, or salad. Achiote paste can be found in the latin food aisle at the grocery.
Provided by Brookelynne26
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all marinade ingredients in a blender, the marinade should taste a bit salty.
- Put the pork in a large Ziploc bag and pour over the marinade. Refrigerate 1 to 4 hours.
- Preheat oven to 400°F Heat a large heavy skillet over high heat. Add two pork loins and brown on all sides. Remove from pan and transfer to a sheet tray. Brown the other two tenderloins. If you don't have a large pan you can do one at a time or brown them on the grill.
- Finish cooking in the oven another 10 to 15 minutes.
Nutrition Facts : Calories 275.5, Fat 14.5, SaturatedFat 2.5, Cholesterol 98.3, Sodium 467.4, Carbohydrate 3.5, Fiber 0.2, Sugar 2.8, Protein 31.4
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