Achiote Recados Rojas Recipes

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ACHIOTE RECADOS ROJAS

Categories     Pork     Backyard BBQ     Dinner

Yield 10 pork chops

Number Of Ingredients 9



ACHIOTE RECADOS ROJAS image

Steps:

  • Method Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit. 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 paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld. Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks. Variations For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma. For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido. If you want, eliminate the cumin and cinnamon. Or add ground coriander.

Annatto seeds -- 2 tablespoons
Peppercorns -- 1 tablespoon
Whole cloves or allspice berries -- 5 or 6 (allspice)
Mexican dried oregano -- 2 teaspoons
Cumin seeds -- 2 teaspoons
Cinnamon -- 1 teaspoon
Salt -- 2 teaspoons
Garlic cloves -- 8 to 10
Sour orange juice 1/4+cup (1/2 lemon juice, 1/2 orange juice)

TRADITIONAL ACHIOTE RECADO

Provided by Reed Hearon

Categories     Condiment/Spread     Sauce     Garlic     Onion     Roast     Summer

Yield Makes about 2 1/2 cups

Number Of Ingredients 12



Traditional Achiote Recado image

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.)

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

RECADO ROJOR / ACHIOTE PASTE

Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan. Achiote paste that is an ingredient in Mexican dishes and marinades. Posting for future use in this Challenge http://www.food.com/bb/viewtopic.zsp?p=5340511#5340511 Spices are annato, coriander, cumin, peppercorns, oregano and cloves all of which I have on hand so no need to buy it made.

Provided by Rita1652

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10



Recado Rojor / Achiote Paste image

Steps:

  • Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
  • Blend the ground spices with remaining ingredients until it is smooth.
  • Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
  • Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated.
  • To use, mix with more Seville orange juice.
  • Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

Nutrition Facts : Calories 59.1, Fat 0.4, SaturatedFat 0.1, Sodium 297.7, Carbohydrate 12.9, Fiber 1.1, Sugar 0.4, Protein 2.5

1/4 cup annato seeds
1 tablespoon coriander seed
1 tablespoon oregano
1 teaspoon cumin seed
1 teaspoon black peppercorns
2 -3 whole cloves
1 habanero pepper, seeded, minced (optional)
1 teaspoon salt
5 cloves garlic, peeled
-2 tablespoons bitter orange juice (Seville) or 1 -2 tablespoon white vinegar

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



Traditional Achiote Recado image

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.

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

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