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Pasta De Achiote (Achiote Paste)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Mexican 1 servings

INGREDIENTS

2 tb Lard or vegetable oil
1 c Achiote
3 c Fresh orange juice; heated, or boiling water
1 tb Cumin seeds
1 ts Black pepper corns
1 tb Dried Mexican oregano
4 lg Garlic cloves; unpeeled
1 ts Salt; or to taste

INSTRUCTIONS

I copied this verbatim from "Zarela Martinez - Food from My Heart (Cuisines
of Mexico Remembered and Reimagined)", a cookbook/memoirs that I picked up
in a bargain bookstore. I am in the middle of preparing this very recipe
and so far it smells heavenly. I hope that y'all will like it too.
Heat the lard or oil in a small or medium size skillet over medium-high
heat until almost smoking. Add the achiote and saute', shaking the pan
constantly, for 5 minutes. Place the achiote in a heatproof bowl and cover
with the orange juice. Let soak overnight in the refrigerator or at least 3
to 4 hours at room temperature. All the liquid should be absorbed and the
seeds should be somewhat softened.
Heat a small, heavy skillet or griddle over high heat until a drop of water
sizzles on contact. Add the cumin seeds and toast, shaking the pan
frequently, until fragrant. Set the toasted seeds aside. Toast the
peppercorns in the same manner and set aside. Toast the oregano and set
aside. Work carefully while toasting the spices so that they do not scorch;
remove them from the pan as soon as their fragrance is released, 1 to 2
minutes. In the same skillet, roast the garlic cloves over high heat,
turning several times, until dark on all sides and somewhat softened, 5 to
10 minutes. Peel the garlic and set aside with the spices.
Place the soaked achiote, salt and spices in a blender or food processor
fitted with the steel blade. Grind thoroughly with a pulse motion, adding
more water or orange juice, if necessary. Work in batches, if necessary.
The mixture should be a smooth paste. Refrigerate until ready to use.
Can be stored, tightly covered, in the refrigerator several weeks, or
indefinitely in small containers in the freezer.
YIELD: about 3 cups.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@ingr.com> on
Mar 9, 1999, converted by MM_Buster v2.0l.

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