Poultry: below then use it in the following recipe. A very distinct flavor I have by Recipe Cottage

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


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

		come to recognize in several Mexican dishes. Enjoy. RECADO ROJO 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 or 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 Preparation: 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. Techniques: 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.