Best Achiote Honey Glaze Recipes

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ACHIOTE HONEY GLAZE



Achiote Honey Glaze image

Make and share this Achiote Honey Glaze recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 4

1 teaspoon achiote paste
1 teaspoon salt
1 1/2 cups honey
2 tablespoons water

Steps:

  • Mix Achiote paste, salt and honey together. Thin down with water.

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

HOMEMADE PECAN TORTILLAS



Homemade Pecan Tortillas image

Chef Anthony Fearing's recipe, to be used with Antelope with Achiote Honey Glaze or anything you like. From chef2chef

Provided by MarraMamba

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water

Steps:

  • In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
  • Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
  • Cook tortillas on a hot griddle 1/2 minute on each side.

Nutrition Facts : Calories 260.7, Fat 15.6, SaturatedFat 1.4, Sodium 583.1, Carbohydrate 26.8, Fiber 2.9, Sugar 0.9, Protein 5.2

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)



Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 20

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
  • Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  • Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
  • Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

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Achiote Honey Glaze: A Flavorful Addition to Your Dishes

What is Achiote?
Achiote is a spice that comes from the seeds of the achiote tree, scientifically known as Bixa orellana. It is commonly used in Latin American, Caribbean, and Filipino cuisines. The spice has a slightly bitter and earthy taste with a hint of sweetness. It gives dishes a bright yellow to orange-red color when used as a food coloring agent.
Honey, the All-Time Favorite Sweetener
Honey is one of the oldest and most popular natural sweeteners used in many cuisines worldwide. It is a rich source of antioxidants and has antibacterial properties. With its unique flavor and health benefits, honey has become a common ingredient in glazes, marinades, and dressings.
Introducing the Achiote Honey Glaze Recipe
Achiote honey glaze is the perfect combination of achiote and honey, creating a sweet and smoky flavor profile. It is a versatile glaze that goes well with different types of meat, poultry, seafood, and vegetables. The recipe is easy to follow, and the result is mouthwatering.
Ingredients
To make a basic achiote honey glaze, you will need:
  1. 1/4 cup achiote paste
  2. 1/4 cup honey
  3. 2 tablespoons of apple cider vinegar
  4. 1 tablespoon of smoked paprika
  5. Salt and pepper to taste
Instructions
1. In a mixing bowl, combine the achiote paste, honey, apple cider vinegar, smoked paprika, salt, and pepper. 2. Mix well until all ingredients are fully incorporated. 3. Place the glaze in a saucepan over medium heat and bring to a simmer. 4. Cook the glaze for about 10-15 minutes, stirring constantly until it thickens. 5. Remove from heat and let the glaze cool down to room temperature.
How to Use Achiote Honey Glaze
Achiote honey glaze is a versatile condiment that can be used in many dishes. Here are some ideas to get you started:
  • Grilled chicken or pork with achiote honey glaze
  • Roasted vegetables with achiote honey glaze
  • Salmon or shrimp skewers with achiote honey glaze
  • Glaze for ribs or pulled pork
  • Brush the glaze on vegetables, meats, or seafood before grilling or roasting
In Conclusion
Achiote honey glaze is a delicious way to add more flavor to your dishes. It is easy to make and can be used in many ways. Experiment with different meats, vegetables, and seafood to find your favorite combination. With its unique flavor and vibrant color, achiote honey glaze will give your dishes that extra pop.
Achiote honey glaze is a versatile recipe that can be used for a variety of dishes. It is a flavorful mixture of achiote (also known as annatto) and honey, with additional ingredients such as garlic, cumin, and vinegar. This glaze goes well with meats, vegetables, and even as a marinade. In this article, we will provide valuable tips to help you make the perfect achiote honey glaze.

Tip #1: Use Fresh Ingredients

When making achiote honey glaze, it is important to use fresh ingredients. This will ensure that your glaze has the best flavor possible. Fresh garlic, cumin, and achiote seeds can be found at most grocery stores. You can also purchase fresh honey from a local honey dealer.

Tip #2: Toast the Achiote Seeds

Toasting the achiote seeds before adding them to the glaze will enhance their flavor. To toast the seeds, heat a dry skillet over medium heat. Add the seeds to the skillet and stir until they become fragrant and slightly darker in color. This should only take a few minutes.

Tip #3: Experiment with the Ratio of Achiote Seeds to Honey

The ratio of achiote seeds to honey can vary depending on your personal preference. Some people prefer a stronger taste of achiote, while others prefer a sweeter taste. Start with a ratio of 1 tablespoon of achiote seeds to 1/2 cup of honey and adjust as needed.

Tip #4: Add Vinegar for Balance

Adding a small amount of vinegar to the glaze can help to balance the sweetness of the honey. We recommend using 1 tablespoon of white vinegar for every 1/2 cup of honey.

Tip #5: Use the Glaze as a Marinade

Achiote honey glaze can also be used as a marinade. Simply coat your meat or vegetables in the glaze and let it marinate for at least 30 minutes before cooking. This will add an extra layer of flavor to your dish.

Tip #6: Use a Food Processor for a Smooth Consistency

To achieve a smooth consistency for your glaze, we recommend using a food processor. Add all of the ingredients to the food processor and blend until smooth. This will ensure that all of the flavors are evenly distributed throughout the glaze.

Tip #7: Adjust the Spiciness with Cayenne Pepper

Achiote seeds are known for their mild, slightly sweet flavor. If you prefer a spicier glaze, we recommend adding cayenne pepper. Start with 1/4 teaspoon of cayenne pepper and adjust to your desired level of spiciness.

Tip #8: Brush the Glaze on During the Last Few Minutes of Cooking

To avoid burning the glaze, we recommend brushing it onto your meat or vegetables during the last few minutes of cooking. This will allow the glaze to caramelize and create a delicious, crispy crust.

Tip #9: Store the Glaze in an Airtight Container

Achiote honey glaze can be stored in an airtight container in the refrigerator for up to one week. This will allow you to use the glaze for future meals without having to make it from scratch each time.

Conclusion

Achiote honey glaze is a delicious and versatile recipe that can add a lot of flavor to your dishes. By following these valuable tips, you can make the perfect glaze every time. Experiment with different ratios of achiote seeds to honey, and adjust the spiciness to your liking. Use the glaze as a marinade, and brush it onto your meat or vegetables during the last few minutes of cooking for a delicious, crispy crust. Store the glaze in an airtight container in the refrigerator for future use. Enjoy!

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