Achiote Beef Recipes

ACHIOTE BEEF CABBAGE BOWL RECIPE

Steps:

• Shredded Beef:
• Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
• Heat a dutch oven or heavy bottom skillet over medium high heat.
• Once hot add flank steak and sear on both sides.
• Add sliced onions, oregano, bay leaves, and beef broth.
• Cover with lid and simmer for 1½ -2 hours or until meat in tender.
• Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• To Serve:
• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; stack 2 green cabbage leaves and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: mini pineapple wedges.

ACHIOTE PASTE

Steps:

• With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
• In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

SAVORY ACHIOTE STEAK & RICE SKILLET

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat; cook 2 min. or until browned. Remove meat from skillet; set aside. Keep warm.
• Add rice and ham to skillet. Cook 2 min., stirring occasionally. Stir in water and seasoning mix. Bring to boil; cover. Reduce heat to low; cook 15 min. or until rice is tender.
• Stir in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.