Achiote Paste Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
Email
Makes:
2 cups
Achiote paste, a thick, deep-red seasoning also known as recado colorado, originated in the Yucatán region of Mexico. It is best rubbed on chicken, pork, fish, or seafood, to
which it imparts a deep-red color and warm, mild flavor. Ready-made achiote paste is sold under several brand names and need only be mixed with bitter orange juice, lime juice, or vinegar before use.
INGREDIENTS
- 1/2 cup annatto seeds (or 3 tablespoons annatto powder)
- 10 cloves garlic
- 1 cup bitter (Seville) orange juice
- 2 tablespoons coriander seeds
- 1 tablespoon kosher salt
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 6 allspice berries
- 3 cloves
INSTRUCTIONS
- Crush annatto seeds in a mortar, or use annatto powder. Toast garlic on a griddle until charred, then peel. Process the garlic and bitter (Seville) orange juice (or 1/2 cup each orange juice and lime juice) to a fine paste. Using a mortar and pestle or spice grinder, grind coriander seed, kosher salt, cumin seed, black peppercorns, allspice berries, and cloves. Stir the annatto and the spices into the garlic paste. Transfer to a glass jar and store refrigerated up to 2 months.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
yes, you can substitute half orange and half lime juice. by the way, I have her books "Field Guide to Herbs & Spices" and "Field Guide to Produce" and let me tell you, they are the BEST and most vital books you'll ever add to your library. I don't know what I would do without them. I'm Indian and some of the spices my mom uses I don't even know what they're called in English, but after getting this book, I not only know what they're called, but I know how to pick them, grind them, store them, and use them in multiple ways. I'm telling you, if you don't have these books, go out and buy them NOW.
It's easier to look for the paste that's sold in most market's now a days, comes in a little box and it's already ground up; annato seeds are very hard and might harm your blender.
Put the paste in the blender and add about 1/2 cup orange juice and 1/4 (or more) cup of white vinegar until it becomes a thick sauce consistency so you can marinate meats.
Put in a tupperware and cover pork meat well and be sure to leave it in the fridge at least 24 hrs before cooking. Can be used with chicken or fish (leave less time for fish).... Serve with red onion slices cooked in vinegar in tortillas. This is "Pibil" style from Yucatan.
The only bottled 'pure' Seville orange juice (not a marinade/mojo) I've found to date is El Mexicano brand Naranja Agria; see this topic for details: http://www.chowhound.com/topics/525528
The consensus of the above topic is that tart is better, which to me says at least one part lime/grapefruit juice to one part OJ.
Oh, yeah, add two Tbsp dried Mexican oregano to the OP's recipe.
I've never seen Seville orange juice in any of my local stores, can I substitute a mix of orange + lemon or lime juices? If so, what would be a good proportion of orange juice to lemon/lime juices?