Best 3 Achiote Citrus Marinade Recipes
**Achiote Citrus Marinade: A Flavorful Fusion of Mexican and Caribbean Cuisine**
Embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican and Caribbean cuisine with our achiote citrus marinade. This marinade is a delightful symphony of spices, citrus, and herbs that will transform your meats, seafood, and vegetables into tantalizing dishes.
This marinade features achiote paste, a traditional condiment made from annatto seeds, which imparts a vibrant reddish-orange hue and a unique earthy flavor. Combined with the tangy brightness of citrus fruits like oranges and limes, this marinade creates a harmonious balance of sweet, sour, and savory notes.
The aromatic allure of garlic, onion, and cilantro adds depth and complexity to the marinade, while a touch of honey lends a subtle sweetness that complements the tangy citrus flavors. This marinade is versatile and can be used for a variety of dishes, including succulent grilled chicken, tender fish fillets, or flavorful tofu steaks.
Whether you're planning a backyard barbecue, a fiesta-themed party, or a casual weeknight dinner, this achiote citrus marinade will elevate your culinary creations to new heights. Prepare to indulge your taste buds in an explosion of flavors that will leave you craving more.
ACHIOTE ADOBO MARINADE
Achiote Adobo Marinade recipe from Pati's Mexican Table Season 4, Episode 3 "Taco Night"
Provided by Pati Jinich
Categories Sauce
Number Of Ingredients 12
Steps:
- Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.
- In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.
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.
ROAST ACHIOTE CITRUS CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight.
- Preheat oven to 400 degrees.
- Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down.
- Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans.
Tips:
- For the best flavor, use fresh achiote paste. If you can't find it, you can make your own by blending dried achiote seeds with a little water.
- The longer you marinate the chicken, the more flavorful it will be. If you're short on time, you can marinate the chicken for as little as 30 minutes, but for the best results, marinate it for at least 2 hours or overnight.
- When grilling the chicken, be sure to cook it over medium heat so that it doesn't dry out. You can also cook the chicken in a skillet over medium heat or bake it in the oven at 375 degrees Fahrenheit for about 20 minutes per side, or until cooked through.
- Serve the chicken with your favorite sides, such as rice, beans, or salad.
Conclusion:
This achiote-citrus marinade is a delicious and easy way to add flavor to your chicken. The marinade is made with achiote paste, orange juice, lime juice, and spices. The chicken is then grilled, roasted, or pan-fried until cooked through. This versatile marinade can also be used on other meats, such as pork, beef, or fish. So next time you're looking for a flavorful and easy way to cook chicken, give this achiote-citrus marinade a try!
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