Name: Traditional Achiote Recado
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

Missionaries are not heroes who can boast in great sacrifice for God. They are the true Christian Hedonists. They know the battle cry of Christian Hedonism is missions. They have discovered a hundred times more joy and satisfaction in a life devoted to Christ and the gospel than in a life devoted to frivolous comforts and pleasures and worldly advancements. And they have taken to heart the rebuke of Jesus. Beware of a self-pitying spirit of sacrifice! Missions is gain! Hundredfold gain!

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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 blandest 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 Apr 15,
1998

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