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La Parilla Traditional Achiote Recado

Yield: 1 servings

Ingredients and directions for this recipe

2 tb Annatto Seeds
1/2 c Water
1 ts Ground Allspice
2 ts Ground Black Pepper
1/2 c Ancho Chile Powder
4 ts Kosher Salt
1 tb Mexican Oregano; Toasted And
-Ground
3 Cloves Garlic; Peeled
1/2 md White Onions; Thickly Sliced
1/4 c Apple Cider Vinegar
1 1/2 c Freshly Squeezed Orange
-Juice
1/4 c Freshly Squeezed Lemon Juice

Recipe By : La Parilla the mexican grill by Reed Hearon

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.

See also:
Previous recipe La Parilla Tomato Arbol Salsa
Next recipe La Peche Chocolate Velvet

Or try one of these recipes:
Easier Than Apple Pie
Platano Al Horno (baked Plantain)