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LOCATION: Recipes >> Poultry >> below then use it in the following recipe. A very distinct flavor I have

Print this Recipe    below then use it in the following recipe. A very distinct flavor I have

come to recognize in several Mexican dishes. Enjoy.

Yucatecan achiote seasoning paste

from "Authentic Mexican" by Rick and Deann Bayless

yield 1/4 cup

1 Tablespoon Achiote seeds (also called Annato seeds)
1 teaspoon Peppercorns
1 teaspoon dried oregano (Mexican)
4 cloves
1/2 teaspoon cumin seeds

1 inch cinnamon stick
1 teaspoon ground cinnamon

1 teaspoon coriander seeds
1 teaspoon salt
5 cloves peeled and toasted garlic
2 Tablespoons cider vineger
1 1/2 teaspoons flour

1. The spices. Measure the achiote seeds, peppercorns, oregano,
cloves, cumin, cinnamon, and coriander seeds into a spice grinder
and pulverize as completely as possible; it will take a minute or
more, due to the hardness of the achiote. Transfer to a small bowl
and mix in the salt.

2. The seasoning paste. Roast the unpeeled garlic on a griddle of
heavy skillet set over medium heat for about 15 minutes, turning
frequently, until blackened outside in spots and very soft inside.
Remove, cool and slip off the skins. Finely mince the garlic, then
sprinkle with some of the spice mixture and use a flexible spreader
or the back of a spoon to work it back and forth, mashing it to a
smooth paste. Scrape in with the remaining spice powder, then mix
in the vinegar and flour.
Scoop into a small jar, cover and let stand several hours (or
preferably, overnight) before using.

Grinding achiote: Because the seeds are very hard, they are best
pulverized in a high-speed spice grinder; unless they are reduced
to a powder, the paste will be gritty. I put all of the spices
into a small Krups coffee grinder, then sifted through a fine
sieve. This worked pretty good, just a few pieces left from the
cloves. Everything else was like baby powder.

After the vinegar and flour was added I could mold it like stiff
clay. I put it into a Baggie and put it in the fridge.

Red Chicken
a variation of Pollo Pibil (red-seasoned chicken steamed in
banana leaves)

1 Chicken cut up and deboned or equivelent number of pieces.
1/4 cup Recado rojo (achiote paste)
6 Tablespoons Grapefruit juice.
1 Ancho pepper deveined and seeded
1 medium onion sliced 1/8 inch thick.
3-4 Tablespoons oil

Mix Recado with the grapefruit juice. Stir until smooth, it will
look like barbeque sauce.

Coat the chicken with the sauce and marinate overnight.

Slice the pepper into long strips and fry in the oil with the
onions until the onions are light brown.

Put the chicken and Recado sauce in a covered baking dish. Mix in
the onion mixture.

Bake covered about 45 min to 1 hour at 325 degrees.

Serve with red beans and rice.


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