Ingrédients pour Traditional Achiote Recado
- 1 cup water
- 1/2 cup achiote seeds
- 4 cloves garlic
- White Onion
- Dried Mexican Oregano
- Allspice
- Fresh Ground Black Pepper
- Dried Ancho Chile Powder
- Coarse Salt
- Cider Vinegar
- Fresh Orange Juice
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Comment préparer Traditional Achiote Recado
- In a small saucepan, bring 1 cup of water and 1/2 cup of achiote seeds to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and let cool slightly before draining the seeds.
- Heat a dry comal or flat iron griddle over moderately low heat. Add 4 cloves of garlic and 1 medium onion (roughly chopped), and roast, turning occasionally, until browned and soft (25-30 minutes).
- Discard the garlic skins.
- In a small heavy skillet, dry-roast 2 tablespoons of dried oregano over moderate heat, shaking the skillet occasionally, until fragrant and beginning to brown (about 2 minutes). Transfer to a small bowl and let cool completely.
- Once cooled, grind the oregano finely using an electric coffee/spice grinder.
- Drain the achiote seeds and add them to a blender or food processor along with the roasted garlic and onion, ground oregano, 2 tablespoons of cumin, 1 tablespoon of coriander, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper (optional), 1/2 teaspoon of salt, and 1/4 cup of orange juice. Blend until completely smooth. Add more orange juice if needed to achieve desired consistency.
- Your Recado is ready! It can be made 5 days ahead, stored in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
61g
Fat
4g
Carbs
11g
