Achiote Sauce Food

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SCALLOPS POACHED IN ACHIOTE SAUCE



Scallops Poached in Achiote Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 onion, sliced
1 teaspoon salt
4 garlic cloves, roughly chopped
3 ounces achiote paste
2 tablespoons tomato paste
2 cups fish stock or clam juice
1 1/2 teaspoons black peppercorns, crushed
1/2 cup white vinegar
2 pounds sea scallops, muscle removed, or rock shrimp
1/2 cup capers or Pickled Red Onions (recipe below) for garnish

Steps:

  • Melt the butter in a medium saucepan over moderate heat. saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achieve paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat.
  • Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days.
  • To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers or pickled onions.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)



Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 20

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
  • Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  • Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
  • Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

ACHIOTE MARINADE



Achiote Marinade image

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

2 limes, juice of
4 garlic cloves, finely chopped
2 tablespoons ground achiote (or annatto) or 2 tablespoons dried ancho chile powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 tablespoon brown sugar
1 tablespoon chipotle adobo sauce (optional)
2 tablespoons red wine vinegar
1 tablespoon olive oil

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

GARLIC AND ACHIOTE FERMENTED HOT SAUCE



Garlic and Achiote Fermented Hot Sauce image

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Provided by Dan Kluger

Categories     Bon Appétit     Hot Pepper     Sauce     Spice     Vinegar     Paprika     Chile Pepper     Garlic

Number Of Ingredients 12

2 garlic cloves
1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 tablespoons sugar
1 cup olive oil
3 tablespoons achiote (annatto) seeds
2 teaspoons smoked paprika
3/4 cup distilled white vinegar
Special Equipment
A 1-pint glass jar; a layer of cheesecloth
Ingredient Info
Achiote seeds can be found in specialty stores, in the spice section of some supermarkets, and online.

Steps:

  • Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than 1/2". Transfer mixture to jar and press down so chiles are slightly submerged in their own liquid. Cover with cheesecloth and fasten with kitchen twine or a rubber band. Let sit in a cool place away from direct sunlight at least 2 days and up to 5 days. The liquid will develop a slightly sour smell and there should be small bubbles scattered throughout. The longer you let it ferment, the more active it will become, but don't go longer than 5 days.
  • Heat oil, achiote seeds, and paprika in a small saucepan over medium-high. As soon as small bubbles appear around the edges of the pan (2-3 minutes), let cook another 30 seconds; let cool. Strain oil through a fine-mesh sieve into a heatproof bowl; discard solids.
  • Blend achiote oil, vinegar, and two-thirds of chile mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chile mixture.
  • Do Ahead:
  • Hot sauce can be made 2 weeks ahead; cover and chill.

TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

Make and share this Traditional Achiote Recado recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 11

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

Steps:

  • In a small saucepan bring water and achiote seeds to a boil.
  • Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
  • (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
  • Discard garlic skins.
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
  • Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
  • Recado may be made 5 days ahead and chilled and covered.

TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

Provided by Reed Hearon

Categories     Condiment/Spread     Sauce     Garlic     Onion     Roast     Summer

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

1/2 cup water
2 tablespoons achiote (annatto) seeds*
3 garlic cloves, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano*
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder* (about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice
available at mexican markets

Steps:

  • In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)

ACHIOTE SHRIMP



Achiote Shrimp image

This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it.

Provided by Hey Jude

Categories     Mexican

Time 21m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 garlic cloves, finely chopped
1 tablespoon achiote paste (*)
1 teaspoon ground black pepper
1 teaspoon sugar
3/4 teaspoon coarse salt
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 lb medium shrimp, deveined and peeled, leave tails on if you like for a nice presentation
cilantro leaf, chopped

Steps:

  • Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
  • Pour in lime juice and grapefruit juice, thinning to a sauce.
  • Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
  • You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).

Nutrition Facts : Calories 382.7, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 1210.3, Carbohydrate 7.7, Fiber 0.4, Sugar 3, Protein 46.6

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