ACHIOTE CITRUS MARINADE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
ACHIOTE MARINADE
Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavor to meats, fish and poultry. This makes enough marinade for about one pound of meat.
Provided by gailanng
Categories Southwestern U.S.
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk lime juice, garlic, achiote, oregano, cumin, brown sugar, adobo sauce, wine vinegar and oil until well blended.
- Add marinade to a ziplock bag with chicken, pork or beef; seal bag and turn to coat. Marinade for at least 3 hours or overnight for more flavor.
- Season meat with salt and pepper before cooking.
Nutrition Facts : Calories 65.9, Fat 4.6, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.8, Protein 0.5
ACHIOTE MARINADE (RECADO)
It's hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.
Yield makes 1/2 cup
Number Of Ingredients 8
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.
ACHIOTE MARINADE
Steps:
- Crumble achiote paste and place in blender or food processor bowl. Add garlic cloves and pineapple juice and blend until smooth. Add orange juice and oregano and mix to combine. Transfer to nonaluminum container and refrigerate until ready to use. Marinade will keep chilled for up to two weeks. Note: Bright red achiote paste is sold in 31/2-ounce and 14-ounce bricks at well-stocked Mexican markets and some grocery stores.
ACHIOTE MARINADE
Achiote paste can be found in the spice section, or meat section, in Mexican markets. I also saw a recipe on Zaar foor it. This is a great marinade for skirt steak, but is also good with pork and chicken.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender. process until thoroughly pureed.
Nutrition Facts : Calories 123.1, Fat 0.8, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 28.1, Fiber 1.4, Sugar 22.9, Protein 2.3
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