MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO

Mexican Annatto/Achiote Paste, Adobo Mexicano de Achiote Molido image

Provided by Juliann Esquivel

Time 10m

Number Of Ingredients 11

1/4 c annatto/achiote seeds
1 Tbsp coriander seeds
1 Tbsp oregano dried or 2 or 3 leaves fresh oregano
1 tsp cumin seeds
1 tsp black peppercorns
2 small whole cloves
1 tsp sea salt
6 large cloves fresh peeled garlic
1/2 c sour orange if not available then 1/4 cup lime juice mixed with orange juice to make a half cup
1/3 c wine or apple vinegar
1 or 2 medium or large jalapenos or serranos seeded or with seeds

Steps:

1. First lightly toast in a dry frying pan Annatto seeds, coriander seeds, cumin seeds, black peppercorns,and cloves. Do not scorch just lightly heat to bring out the flavors. Pour into a spice mill or coffee grinder and pulverize.
2. Next add the sour orange juice or combination orange juice and lime juice and vinegar into a blender add the oregano, salt, garlic, and jalapeno or serano chiles and blend until all the garlic and peppers are liquified. Add the ground spices and blend again until all is smooth.
3. Rub this marinade onto chicken, pork, fish or beef. Put into a large plastic freezer bag and let marinade overnight. Next day grill or bake or cook as you like. You can add a little or a lot of heat by adding a one or more jalapenos, or serrano peppers to the mixture when blending. Just remember by taking the seeds out from the peppers you will get the flavor but not so much heat. If you leave the seeds in then you will get much more heat. You can also opt to use only one chile pepper if you do not desire a lot of heat. Enjoy
4. I will post an actual picture of annatto /achiote seeds tomorrow.