Alinos Seasoning Paste Food

ALIñOS COLOMBIANOS (SEASONING PASTE)

Steps:

• Place all the ingredients in a food processor or blender and process to make a paste.
• Transfer to a glass jar with a lid and store in the refrigerator for up to 1 week.

TRADITIONAL ACHIOTE RECADO

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.

GARLIC SEASONING PASTE

Steps:

• Add all ingredients to blender and process until smooth.
• In a tightly covered bowl store in refrigerator until ready to use.
• This can be used to season fish, chicken, ribs, or hamburgers when grilling. Also use to rub under the skin of a turkey or chicken before roasting, add to soups, salad dressings, or pasta.

ALINOS (SEASONING PASTE)

Steps:

• Place all the ingredients into a food process or blender and process to form a paste (it will not be a smooth paste because it is not cooked).
• Store, refrigerated, for up to a week; freeze for longer storage.