Best Achiote Marinade Recado Recipes
COCHINITA PIBIL RECIPE FROM YUCATáN
Out of all the dishes in the Yucatan Peninsula, I think this is the dish that is best known throughout the whole country. Cooked with Achiote and sour orange juice, the slow roasted pork meat was traditionally buried in a pit, hence the word "Pibil", meaning "buried" in Mayan.
Provided by Mely Martínez
Categories Pork
Time 2h45m
Number Of Ingredients 13
Steps:
- Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
- To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
- Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
- In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
- Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
- Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
- Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
- Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
- Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.
Nutrition Facts : Calories 385 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 85 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
TRADITIONAL ACHIOTE RECADO
Make and share this Traditional Achiote Recado recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 1h20m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- 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.
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
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
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
TRADITIONAL ACHIOTE RECADO
Steps:
- 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.)
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Achiote marinade recado recipes are a popular and traditional marinade used in Latin American cuisine. The marinade is made from a combination of achiote (also known as annatto) seeds, spices, herbs, and citrus juices. It is commonly used to marinate various meats, fish, and vegetables, giving them a vibrant color and a unique flavor. In this article, we will explore the history, ingredients, and culinary applications of achiote marinade recado recipes.
History and Origins
Achiote seeds have been used for thousands of years in Latin America for both culinary and medicinal purposes. The ancient Maya civilization used achiote seeds to color their ritual offerings and to decorate their temples. Achiote was also used as a natural sunscreen and insect repellent. In Mexican cuisine, achiote is an essential ingredient in the traditional Yucatan-style pork dish, cochinita pibil.
Ingredients
The key ingredient in achiote marinade recado recipes is achiote seeds. These small, reddish-orange seeds have a slightly nutty and peppery flavor and are known for their vibrant color. Achiote seeds can be purchased whole or ground and are readily available in Latin American grocery stores or online.
Other ingredients commonly used in achiote marinade recado recipes include:
1. Spices - such as cumin, coriander, black pepper, and allspice.
2. Herbs - such as oregano, thyme, and bay leaves.
3. Citrus juices - such as orange and lime juice.
4. Garlic - either fresh minced or in powder form.
5. Vinegar - white vinegar or apple cider vinegar.
6. Oil - usually a neutral-flavored oil like vegetable or canola oil.
Culinary Applications
Achiote marinade recado recipes are incredibly versatile and can be used to marinate a variety of foods, including:
1. Meat - particularly pork and chicken. Achiote marinade is a common ingredient in Latin American barbecues, such as Mexican carne asada, Puerto Rican pernil, and Cuban lechon.
2. Fish - achiote marinade is commonly used to marinate firm white fish like mahi-mahi or snapper before grilling or baking.
3. Vegetables - achiote marinade can be used to marinate grilled or roasted vegetables like bell peppers, onions, and zucchini.
4. Rice - achiote marinade can be used to color and flavor rice dishes like Mexican arroz con pollo or Puerto Rican arroz con gandules.
Cooking Tips
When using achiote marinade recado recipes, it is important to marinate the meat or fish for at least a few hours (preferably overnight) to allow the flavors to penetrate the food fully. Achiote marinade is known for its vibrant color, but be aware that it will stain clothing and kitchen surfaces, so handle it with care. You can also use gloves when handling the achiote seeds to avoid staining your hands.
Conclusion
Achiote marinade recado recipes are a flavorful and colorful way to add a Latin American spin to your cooking. With a few simple ingredients, you can make a versatile marinade that can be used on a range of different foods. Whether you're grilling up some carne asada or roasting vegetables, achiote marinade is a delicious and traditional way to spice up your meals.
Achiote marinade is a popular ingredient in Latin American and Caribbean cuisine. It is a flavorful mixture made with annatto seeds, spices, and citrus juices. Achiote marinade is commonly used to flavor meat, fish, and vegetables. Recado recipes are a specific type of achiote marinade that originates from the Yucatan region of Mexico. In this article, we will explore valuable tips for making achiote marinade recado recipes.