Best Traditional Achiote Recado Recipes

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TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

Provided by Reed Hearon

Categories     Condiment/Spread     Sauce     Garlic     Onion     Roast     Summer

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

1/2 cup water
2 tablespoons achiote (annatto) seeds*
3 garlic cloves, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano*
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder* (about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice
available at mexican markets

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.)

TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

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

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

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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