| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Dec 28,
1998, converted by MM_Buster v2.0l.
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