La Parilla Traditional Achiote Recado Recipe - Cooking Index
La Parilla Traditional Achiote Recado Recipe - Cooking Index
| 2 tablespoons | Annatto seeds | |
| 1/2 cup | Water | |
| 1 teaspoon | Ground allspice | |
| 2 teaspoons | Ground black pepper | |
| 1/2 cup | Ancho chile powder | |
| 4 teaspoons | Kosher salt | |
| 1 tablespoon | Mexican oregano - toasted and ground | |
| 3 x | Garlic - peeled | |
| 1/2 x | White onions - thickly sliced (medium) | |
| 1/4 cup | Apple cider vinegar | |
| 1 1/2 cups | Freshly squeezed orange juice | |
| 1/4 cup | Freshly squeezed lemon juice |
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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