INGREDIENTS

INSTRUCTIONS

THE SPICE GRINDER METHOD: In a spice grinder, pulverize the achiote as
finely as possible, then dump it into a small bowl. Pulverize the allspice
and black pepper (if you're using whole) along with the oregano, and add to
the achiote. Sprinkle in the cider vinegar and mix thoroughly (it'll be a
damp powder at this point and won't hold together). Roughly chop the
garlic, sprinkle it with salt, then, right back to your cutting board, use
the back of a spoon or the side of a knife to work it back and forth into a
paste. Little by little, work in the spice mixtire (it probably still won't
hold together). Last, work in a tablespoon or two of water, if it's needed
to give the mixture the consistency of a thick paste.
THE MINICHOPPER METHOD: Pulverize the achiote, allspice, peppercorns and
oregano together with the sharp blade. Add the vinegar to the spices, along
with the garlic and salt. Pulse until the garlic is roughly chopped, then
let the machine run until everything is as smooth as possible. Dribble in a
tablespoon or two of water, if its necessary to bring everything together
into a thick, pasty consistency.
ADVANCE PREPARATION: This seasoning will last for several months in the
refrigerator, if tightly coverd (I suggest a small jar).
TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT: Yucatecan
Grilled Fish Tacos, Achiote-Roasted Pork Tacos, Achiote Rice Supper with
Pork Carnitas, Achiote-Grilled Turkey Breast, Tomato-Braised Grouper
NOTES: Achiote is the saffron of Mexico; If it's not fresh or if it's used
in tiny pinches, the orangey color is all you notice. More than a pinch of
fresh achiote gives any dish an exotic. earthy perfume that to me is as
captivating as good, musky saffron; it's certainly less expensive. You'll
know you've got fresh achiote when the little chalky-feeling seeds have a
punchy aroma and a vibrant rusty color that's more red than orange.
Though in Oaxaca they make "pure" achiote past (it has only a little salt,
sugar and acid added), it is the Yucatecan garlic-flavored, spice-riddled
achiote past that most Mexicans use. Even in the States Yucatecan achiote
past is available in most Mexican groceries. Homemade achiote paste has the
brightest, most concentrated flavors (some of the commercial brans contain
fillers), and it's really very simple. Smeared over fish before it's
grilled, slathered on pork before it's braised or roasted, stirred in tamal
dough before it's steamed -- achiote reveals the genius of Mexican cooks.
Not spicy-hot here, but spicy-complex without chile. My version nods more
in that direction than some I've encountered. Silvio Campos, a Yucatecan
who came to Frontera Grill to make his famous pork pibil, made his with
double the achiote of mine and half the spices. Try that version for an
even more true-to-achiote flavor.
NOTES :   Achiote  is the saffron of Mexico;  If it's not fresh or if it's
used in tiny pinches, the orangey color is all you notice.  More than a
pinch of fresh achiote gives any dish an exotic. earthy perfume that to me
is as captivating as good, musky saffron; it's certainly less expensive.
You'll know you've got fresh achiote when the little chalky-feeling seeds
have a punchy aroma and a vibrant rusty color that's more red than orange.
Though in Oaxaca they make "pure" achiote past (it has only a little salt,
sugar and acid added), it is the Yucatecan garlic-flavored, spice-riddled
achiote past that most Mexicans use. Even in the States Yucatecan achiote
past is available in most Mexican groceries. Homemade achiote paste has the
brightest, most concentrated flavors (some of the commercial brans contain
fillers), and it's really very simple. Smeared over fish before it's
grilled, slathered on pork before it's braised or roasted, stirred in tamal
dough before it's steamed -- ach
Recipe by: Rick Bayless's Mexican Kitchen
Posted to MC-Recipe Digest V1 #914 by "Karrie Brothers"
<K_Brothers@classic.msn.com> on Nov 18, 97

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