Achiote Paste Food

ACHIOTE PASTE

Steps:

• With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
• In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

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 (ANNATTO) PASTE

Steps:

• Gather the ingredients.
• Grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns, and cloves in a spice mill or with a mortar and pestle.
• Place the ground spices with the salt, garlic, and bitter orange juice in a blender and process until it is smooth.
• Store your achiote paste in an airtight container in the refrigerator. Use as instructed in your recipe.

ACHIOTE PASTE

Steps:

• Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.
• Use for Cochinita Pibil or any grilled seafood.

ACHIOTE PASTE

Steps:

• Put all ingredients into a spice grinder, and grind until you have a fine powder.
• Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.
• Separate into Tablespoon size portions and freeze individually.
• When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.
• Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.
• *NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.
• Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.
• They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.
• You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.
• About 4x this recipe.
• It freezes very well, and will last the year in the freezer no problem.

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.

ACHIOTE PASTE SUBSTITUTE

Steps:

• Mix all ingredients together until smooth.