Best Achiote Marinated Quail Recipes
ACHIOTE CITRUS MARINADE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
ACHIOTE MARINATED QUAIL
Steps:
- Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.
ACHIOTE MARINADE (RECADO)
It's hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.
Yield makes 1/2 cup
Number Of Ingredients 8
Steps:
- Crush the salt into the garlic using a mortar and pestle until a paste forms.
- Add the annatto seeds, cumin, oregano, and black pepper and mix well.
- Pour in the vinegar and orange juice and stir well.
- Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.
- If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
- INGREDIENTS
- Annato Seed
- This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.
- TECHNIQUES
- Making a Garlic Paste
- When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.
- While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
- ADVANCE PREPARATION
- This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
- This marinade goes incredibly well with chicken, fish, and pork.
ACHIOTE MARINATED PORK TENDERLOIN
From Jewels and Jill Elmore. This makes a lot of marinade. If you don't want to make as much pork, split the marinade in half and use on chicken for tostadas, tacos, or salad. Achiote paste can be found in the latin food aisle at the grocery.
Provided by Brookelynne26
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all marinade ingredients in a blender, the marinade should taste a bit salty.
- Put the pork in a large Ziploc bag and pour over the marinade. Refrigerate 1 to 4 hours.
- Preheat oven to 400°F Heat a large heavy skillet over high heat. Add two pork loins and brown on all sides. Remove from pan and transfer to a sheet tray. Brown the other two tenderloins. If you don't have a large pan you can do one at a time or brown them on the grill.
- Finish cooking in the oven another 10 to 15 minutes.
Nutrition Facts : Calories 275.5, Fat 14.5, SaturatedFat 2.5, Cholesterol 98.3, Sodium 467.4, Carbohydrate 3.5, Fiber 0.2, Sugar 2.8, Protein 31.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love