Best Achiote Frijoles Recado Recipes

Traditional Achiote Recado image

Provided by Rita1652

Categories Sauces

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 11

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

Steps:

In a small saucepan bring water and achiote seeds to a boil.
Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
(Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
Discard garlic skins.
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
Cool oregano completely and in an electric coffee/spice grinder grind fine.
Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
Recado may be made 5 days ahead and chilled and covered.

Achiote Sauce image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 9

1 tablespoon unsalted butter
1 onion, roughly chopped
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 tablespoons Achiote paste, crumbled
2 tablespoons white vinegar
2 cups chicken stock
1 teaspoon salt
2 teaspoons cracked black pepper

Steps:

In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

Achiote Marinade (Recado) image

Yield makes 1/2 cup

Number Of Ingredients 8

1 teaspoon salt
4 cloves garlic
2 tablespoons annatto seeds, ground
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons red wine vinegar
3 tablespoons freshly squeezed orange juice

Steps:

Crush the salt into the garlic using a mortar and pestle until a paste forms.
Add the annatto seeds, cumin, oregano, and black pepper and mix well.
Pour in the vinegar and orange juice and stir well.
Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.
If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
INGREDIENTS
Annato Seed
This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.
TECHNIQUES
Making a Garlic Paste
When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.
While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
ADVANCE PREPARATION
This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
This marinade goes incredibly well with chicken, fish, and pork.