Traditional Achiote Recado Recipe #109546
This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill
by ~Rita~
1½ hours | 20 min prep
2 1/2 cups
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 109546 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars