ROASTED POTATOES AND ONIONS, YUCATáN STYLE

Roasted Potatoes and Onions, Yucatán Style image

Number Of Ingredients 7

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1 tablespoon , achiote rojo or annatto seeds, rojo (packaged seasoning paste)
2 pounds plum tomatoes (2), peeled and quartered
2 tablespoons fresh orange juice
8 small white boiling onions, peeled and halved root to stem
12 small red potatoes, scrubbed and halved
1 tablespoon olive oil
1/2 teaspoon salt, or to taste

Steps:

Preheat oven to 350°. Put the seasoning paste, tomatoes, and orange juice in a blender and blend until smooth. Put the onions and potatoes in an ovenproof casserole dish. Add the seasoning mixture, oil, and salt. Turn to coat the vegetables. Cover and bake about 20 minutes. Remove the cover and continue to cook until the liquid is absorbed and the vegetables are browned and tender, 25 to 30 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves