La Parilla Traditional Achiote Recado

Recipe Ingredients

2 tablespoons	30ml	Annatto seeds
1/2 cup	118ml	Water
1 teaspoon	5ml	Ground allspice
2 teaspoons	10ml	Ground black pepper
1/2 cup	118ml	Ancho chile powder
4 teaspoons	20ml	Kosher salt
1 tablespoon	15ml	Mexican oregano - toasted and ground
3		Garlic - peeled
1/2		White onions - thickly sliced (medium)
1/4 cup	59ml	Apple cider vinegar
1 1/2 cups	355ml	Freshly squeezed orange juice
1/4 cup	59ml	Freshly squeezed lemon juice

Recipe Instructions

This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.

Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened.

Pan roast the garlic and onions until brown and soft.

Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.

Makes about 2 1/2 cups.

Source:
La Parilla the mexican grill by Reed Hearon

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