RECADO ROJOR / ACHIOTE PASTE
Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan. Achiote paste that is an ingredient in Mexican dishes and marinades. Posting for future use in this Challenge http://www.food.com/bb/viewtopic.zsp?p=5340511#5340511 Spices are annato, coriander, cumin, peppercorns, oregano and cloves all of which I have on hand so no need to buy it made.
Provided by Rita1652
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
- Blend the ground spices with remaining ingredients until it is smooth.
- Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
- Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated.
- To use, mix with more Seville orange juice.
- Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.
Nutrition Facts : Calories 59.1, Fat 0.4, SaturatedFat 0.1, Sodium 297.7, Carbohydrate 12.9, Fiber 1.1, Sugar 0.4, Protein 2.5
ACHIOTE PASTE
This is an old family favorite. It is easy, can be frozen for future use, and is ten times better than the store bought junk. Use this for my Cochinita Pibil recipe. http://www.recipezaar.com/229460
Provided by TJW2725
Categories Spanish
Time 5m
Yield 4 Tablespoons
Number Of Ingredients 6
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.
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.)
TRADITIONAL ACHIOTE RECADO
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
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.
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