Achiote Marinade Recado Recipes

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.

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.

Steps:

• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

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.)

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.