ACHIOTE RECADOS ROJAS
Steps:
- Method Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit. Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth. Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld. Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks. Variations For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma. For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido. If you want, eliminate the cumin and cinnamon. Or add ground coriander.
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.)
RECADO ROJOR / ACHIOTE PASTE
Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan. Achiote paste that is an ingredient in Mexican dishes and marinades. Posting for future use in this Challenge http://www.food.com/bb/viewtopic.zsp?p=5340511#5340511 Spices are annato, coriander, cumin, peppercorns, oregano and cloves all of which I have on hand so no need to buy it made.
Provided by Rita1652
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
- Blend the ground spices with remaining ingredients until it is smooth.
- Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
- Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated.
- To use, mix with more Seville orange juice.
- Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.
Nutrition Facts : Calories 59.1, Fat 0.4, SaturatedFat 0.1, Sodium 297.7, Carbohydrate 12.9, Fiber 1.1, Sugar 0.4, Protein 2.5
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.
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Achiote Recados Rojas Recipes: A Flavorful Addition to Your Kitchen
Are you tired of making the same bland dishes over and over again? Do you want to add a bit of spice and excitement to your recipes? Look no further than achiote recados rojas recipes! These recipes are a delicious way to infuse your meals with some serious flavor.
What is Achiote Recado Rojas?
Achiote recado rojas is a spice blend traditionally used in Mexican and Central American cuisine. The name "achiote" comes from the main ingredient, annatto seeds, which are ground and mixed with various spices, such as oregano, cumin, garlic, and cinnamon. The resulting mixture is a bright red paste that is used as a marinade or seasoning for meats, poultry, fish, and vegetables.
The History of Achiote Recado Rojas
Achiote recado rojas has a long history in Latin American culture. The Mayans used annatto seeds for both culinary and medicinal purposes, and the spice blend made its way to Mexico and other Central American countries during the colonial era. Today, achiote recado rojas is a popular ingredient in many traditional dishes, such as cochinita pibil, a slow-roasted pork dish from the Yucatan region of Mexico.
How to Use Achiote Recado Rojas
Achiote recado rojas can be used in a variety of ways, depending on the recipe you are making. Here are a few ideas:
- Marinade: Mix achiote recado rojas with citrus juice and vinegar to create a flavorful marinade for meats, poultry, or fish.
- Seasoning: Rub achiote recado rojas onto your favorite protein before grilling, roasting, or pan-searing.
- Soup: Add a spoonful of achiote recado rojas to your favorite soup or chili for a burst of flavor.
- Vegetables: Toss roasted or sautéed vegetables with a bit of achiote recado rojas for a spicy twist.
Recipes Using Achiote Recado Rojas
Here are a few recipe ideas to get you started with achiote recado rojas:
Cochinita Pibil
Ingredients:
- 3 lbs. bone-in pork shoulder
- 1/2 cup achiote recado rojas
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup white vinegar
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 1/4 cup vegetable oil
Directions:
- Preheat oven to 325°F.
- Combine achiote recado rojas, orange juice, lime juice, vinegar, garlic, oregano, cumin, cinnamon, salt, and vegetable oil in a blender.
- Blend until smooth.
- Place pork shoulder in a large baking dish.
- Pour achiote mixture over pork, making sure it is coated on all sides.
- Cover dish tightly with foil and bake for 3-4 hours, until pork is tender and falling off the bone.
- Shred pork with two forks and serve with tortillas, pickled onions, and fresh cilantro.
Grilled Chicken Skewers
Ingredients:
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1/4 cup achiote recado rojas
- 2 tbsp. vegetable oil
- Salt and pepper, to taste
- 8-10 wooden skewers
Directions:
- Soak wooden skewers in water for at least 30 minutes.
- Cut chicken thighs into 1-inch pieces.
- In a small bowl, mix together achiote recado rojas, vegetable oil, salt, and pepper.
- Thread chicken pieces onto skewers, leaving a bit of space between each piece.
- Brush chicken skewers with achiote mixture.
- Grill over medium-high heat for 10-12 minutes, turning occasionally, until chicken is cooked through.
- Serve with lime wedges and a sprinkle of fresh cilantro.
In Conclusion
Achiote recado rojas is a versatile and delicious addition to any kitchen. Whether you are making traditional Mexican dishes, or simply want to spice up your everyday meals, this spice blend is sure to impress. So, next time you're in the mood for something new and flavorful, give achiote recado rojas a try!