Traditional Achiote Recado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Annatto seed seasoning paste Ingredients:
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 |
Directions:
1. 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.)
2. 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.
3. 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.
4. 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.)
5. La Parilla: The Mexican Grill
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