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@@@@@ Now You're Cooking! Export Format La Parilla Traditional Achiote Recado none 2 tablespoons annatto seeds 1/2 cup water 1 teaspoon ground allspice 2 teaspoons ground black pepper 1/2 cup ancho chile powder 4 teaspoons kosher salt 1 tablespoon mexican oregano; toasted and ground 3 cloves garlic; peeled 1/2 medium white onions; thickly sliced 1/4 cup apple cider vinegar 1 1/2 cups freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado. Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Pan roast the garlic and onions until brown and soft. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator. Makes about 2 1/2 cups. Source: La Parilla the mexican grill by Reed Hearon Posted to the BBQ-List by Garry Howard on 29 Dec 1998 - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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