Best 5 Achiote Honey Glaze Recipes
**Achiote Honey Glaze: A Unique and Flavorful Blend for Your Culinary Creations**
In the realm of cooking, the art of glazing holds a special place, adding a layer of delectable flavors and colors to various dishes. Among the many glazing options, achiote honey glaze stands out as a unique and versatile culinary masterpiece. This distinctive glaze derives its vibrant red-orange hue and earthy, slightly sweet taste from annatto seeds, also known as achiote. The combination of achiote paste, honey, and an array of aromatic spices creates a harmonious balance of flavors that complements a variety of dishes, from succulent meats to grilled vegetables.
This article presents a collection of delectable recipes featuring achiote honey glaze, each offering its own culinary adventure. Embark on a journey of flavors as you explore glazed pork tenderloin, achiote chicken, and grilled salmon with achiote honey glaze. Discover the tantalizing blend of spices in the achiote honey glaze marinade, where cumin, chili powder, garlic, and oregano dance together to create a symphony of flavors that will tantalize your taste buds.
Explore the versatility of achiote honey glaze as you experiment with different cooking methods. Whether you prefer the tender, juicy goodness of slow-cooked pork tenderloin or the crispy, caramelized exterior of grilled chicken, this glaze promises to elevate your culinary creations to new heights. Dive into the vibrant world of achiote honey glaze and let your taste buds embark on an unforgettable adventure.
YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
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 SAUCE
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 HONEY GLAZE
Make and share this Achiote Honey Glaze recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix Achiote paste, salt and honey together. Thin down with water.
JULIENNE OF CARROTS IN HONEY GLAZE
Carrots make a colourful accompaniment to any broil or baked meat. This recipe cookes very quickly because the carrots are shredded into long strands.
Provided by Bluenoser
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using vegetable peeler or food processor, shred carrots into long strands.
- In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
- Drain and refresh under cold running water and drain again.
- In skillet, melt butter over medium heat.
- Stir in honey and lemon juice and mix well.
- Add carrots.
- Stir and toss 2-3 minutes or until carrots are heated through and well coated.
- Season with pepper and nutmeg to taste.
Nutrition Facts : Calories 105.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.4, Carbohydrate 13.2, Fiber 3.2, Sugar 7.3, Protein 1.1
Tips:
- Use fresh achiote seeds. Fresh achiote seeds have a more vibrant color and flavor than dried seeds.
- Toast the achiote seeds before grinding them. Toasting the seeds brings out their flavor and aroma.
- Use a blender or food processor to grind the achiote seeds. This will create a fine powder that will easily dissolve in the honey.
- Add the achiote powder to the honey while it is still warm. This will help the powder dissolve more easily.
- Use the glaze on chicken, pork, or fish. The glaze can also be used on vegetables.
- Cook the meat or vegetables until the glaze is browned and caramelized. This will give the dish a delicious flavor and appearance.
Conclusion:
Achiote honey glaze is a delicious and versatile glaze that can be used on a variety of dishes. The glaze is made with achiote seeds, honey, and spices. Achiote seeds have a vibrant red color and a slightly nutty flavor. Honey is a natural sweetener that adds a rich flavor to the glaze. The spices in the glaze, such as cumin, oregano, and garlic, give it a complex flavor profile. Achiote honey glaze is a great way to add flavor and color to your favorite dishes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #condiments-etc #easy #3-steps-or-less
You'll also love
