Where To Buy Recado Paste Food

RECADO ROJOR / ACHIOTE PASTE

Recado Rojor / Achiote Paste image

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

Ingredients

1/4 cup annato seeds
1 tablespoon coriander seed
1 tablespoon oregano
1 teaspoon cumin seed
1 teaspoon black peppercorns
2 -3 whole cloves
1 habanero pepper, seeded, minced (optional)
1 teaspoon salt
5 cloves garlic, peeled
-2 tablespoons bitter orange juice (Seville) or 1 -2 tablespoon white vinegar

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 (ANNATTO) PASTE

Achiote (Annatto) Paste image

Achiote paste is used as a meat rub and as an ingredient in southeastern Mexican dishes. It's easy to make your own from annatto seeds and spices.

Provided by Chelsie Kenyon

Categories Sauces Ingredient Spice Mix

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

Ingredients

1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves garlic (peeled)
1/2 cup bitter orange juice (or 1/4 cup regular orange juice plus 1/4 cup Mexican lime juice or 1/3 cup white vinegar)

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.

Nutrition Facts : Calories 119 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, Sodium 1270 mg, Sugar 11 g, Fat 2 g, ServingSize 2/3 cup paste (8 servings), UnsaturatedFat 0 g

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