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.
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.)
ACHIOTE SAUCE
Steps:
- In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.
YUCATECAN -STYLE GRILLED MAHI-MAHI
Provided by Steven Raichlen
Categories Citrus Fish Herb Low Fat Low Cal High Fiber Backyard BBQ Dinner Lime Orange Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
- Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
- Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.
ACHIOTE MARINADE (RECADO)
It's hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.
Yield makes 1/2 cup
Number Of Ingredients 8
Steps:
- Crush the salt into the garlic using a mortar and pestle until a paste forms.
- Add the annatto seeds, cumin, oregano, and black pepper and mix well.
- Pour in the vinegar and orange juice and stir well.
- Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.
- If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
- INGREDIENTS
- Annato Seed
- This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.
- TECHNIQUES
- Making a Garlic Paste
- When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.
- While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
- ADVANCE PREPARATION
- This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
- This marinade goes incredibly well with chicken, fish, and pork.
More about "achiote frijoles recado recipes"
ACHIOTE RECADO PORK | PORK RECIPES | JAMIE MAGAZINE RECIPES
Web Sep 16, 2015 Preheat the oven to 200°C/400°F/gas 6. Peel the onion, cut into 8 wedges and place in a small roasting tin with the garlic. Roast for …
From jamieoliver.com
Servings 6Total Time 2 hrsCategory MainsCalories 505 per serving
From jamieoliver.com
Servings 6Total Time 2 hrsCategory MainsCalories 505 per serving
- Place the annatto seeds in a small saucepan, cover with a small cupful of cold water, bring to the boil, then simmer over a low heat for 20 minutes.
- Remove from the heat and allow the seeds to steep for a few hours, then drain them in a colander, reserving the liquid.
- Preheat the oven to 200°C/400°F/gas 6. Peel the onion, cut into 8 wedges and place in a small roasting tin with the garlic.
- Roast for 45 minutes or until soft. Transfer to a plate, allow to cool, then remove the garlic skins.
See details
ACHIOTE + ANNATTO (PASTE AND OIL RECIPES) | KEVIN IS COOKING
Web Oct 9, 2021 Achiote paste (also known as recado rojo) is made by grinding annatto seeds and combining them with vinegar, garlic and …
From keviniscooking.com
Cuisine MexicanTotal Time 5 minsCategory CondimentCalories 1879 per serving
From keviniscooking.com
Cuisine MexicanTotal Time 5 minsCategory CondimentCalories 1879 per serving
See details
ACHIOTE (ANNATO SEEDS): WHAT IT IS AND HOW TO USE IT
Web Mar 28, 2022 Achiote paste incorporates the annatto seeds along with a combination of aromatic herbs and earthy spices such as cumin, coriander, oregano, cloves, cumin, and some delicious garlic. This results in a …
From chilipeppermadness.com
From chilipeppermadness.com
See details
CHICKEN LEGS RECADO ROJO | THE SPLENDID TABLE
Web Dec 4, 2015 Combine the achiote seeds with the orange juice, the spices, and garlic paste in a blender and blend until smooth, about 1 minute. Divide the paste into three 1/4-cup portions. Wrap 2 portions and refrigerate for …
From splendidtable.org
From splendidtable.org
See details
RECADO ROJO ACHIOTE PASTE RECIPE - THE SPICE HOUSE
Web Recipes Recado Rojo (Red Achiote Paste) Save To Favorites This recipe comes to us courtesy of Jill Norman's fabulous spice book, 'Herbs and Spices: The Cook's Reference.' It's the best book on spices and herbs …
From thespicehouse.com
From thespicehouse.com
See details
EASY SUBSTITUTE FOR ACHIOTE PASTE IN RECIPES - RACHAEL RAY SHOW
Web Ingredients 2 teaspoons paprika ½ tablespoon white vinegar ¼ teaspoon dried oregano 1 small garlic clove, minced ⅛ teaspoon ground cumin Yield Serves: Makes about 1 tablespoon Preparation In a small mixing bowl, …
From rachaelrayshow.com
From rachaelrayshow.com
See details
ACHIOTE CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE
Web Puree until smooth. Transfer to a squeeze bottle and refrigerate. Shake well before using. Make marinade by adding achiote, cilantro, garlic, onion, lime juice, oil, cumin, coriander, salt and pepper to a blender. Puree until …
From flavorfuleats.com
From flavorfuleats.com
See details
ACHIOTE PASTE OR RECADO ROJO - PATI JINICH
Web This paste is made of achiote seeds, charred garlic, toasted herbs and spices such as oregano, cloves, cumin, black peppercorns, allspice, coriander seeds, salt and bitter …
From patijinich.com
From patijinich.com
See details
ACHIOTE PASTE (RECADO DE ADOBO COLORADO) | ZARELA
Web Feb 27, 2014 Line a deep Dutch oven or pot with banana leaves long enough to have an overhang of about 6-8 inches; arrange the marinated meat in one layer then flip the …
From zarela.com
From zarela.com
See details
ACHIOTE FRIJOLES RECADO RECIPES
Web 1 pound dried pinto beans, picked over for stones and impurities: 2 tablespoons grapeseed oil: 1 large red onion, diced: 3 cloves garlic, lightly crushed with the side of a knife blade, …
From tfrecipes.com
From tfrecipes.com
See details
RECADO ROJO - WIKIPEDIA
Web Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture …
From en.wikipedia.org
From en.wikipedia.org
See details
COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE - SERIOUS EATS
Web Sep 16, 2022 Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer to a …
From seriouseats.com
From seriouseats.com
See details
RECADO ROJO RECIPE (MEXICAN YUCATECAN ACHIOTE SPICE PASTE)
Web 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 …
From whats4eats.com
From whats4eats.com
See details
HOMEMADE ACHIOTE PASTE - CHILI PEPPER MADNESS
Web Mar 28, 2022 How to Make Achiote Paste - the Recipe Method. Grinder or Blender. Add 1/4 cup annatto seeds (achiote seeds), oregano, coriander, cumin, peppercorns and salt …
From chilipeppermadness.com
From chilipeppermadness.com
See details
ACHIOTE PASTE RECIPE | BON APPéTIT
Web Oct 8, 2015 Preparation. Step 1. Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to …
From bonappetit.com
From bonappetit.com
See details
RECADO NEGRO - HOW TO MAKE YUCATECAN RECADO NEGRO | HANK SHAW
Web Oct 28, 2021 Preheat your oven to 425°F. Remove the stems from the dried chiles and arrange them in a large roasting pan, ideally in one layer. Roast them until they are …
From honest-food.net
From honest-food.net
See details
RICK BAYLESSSLOW-COOKED ACHIOTE PORK - RICK BAYLESS
Web 1/2 of a 3.5-ounce package prepared achiote seasoning 3/4 cup lime juice (divided use) Salt 1/2 1-pound package banana leaves, defrosted if frozen (optional) 3 pounds bone-in …
From rickbayless.com
From rickbayless.com
See details
WHAT IS ACHIOTE? AND HOW TO USE IT IN COOKING - EATER
Web Sep 15, 2022 There are four types of traditional recados in Yucatecan cooking: black, green, escabeche, and rojo, which gets its name from achiote’s prominent color. …
From eater.com
From eater.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love