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
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