Best 6 Achiote Marinade Recipes
**Achiote marinade: A flavorful journey into Mexican cuisine**
Achiote marinade, a cornerstone of Mexican cooking, is a vibrant and aromatic blend of spices, herbs, and annatto seeds that infuses meats, seafood, and vegetables with a distinct reddish hue and an explosion of flavors. This versatile marinade forms the foundation for a variety of traditional Mexican dishes, each offering a unique culinary experience.
This article presents a collection of carefully curated achiote marinade recipes, each showcasing the diverse culinary traditions of Mexico. From the classic Achiote Chicken, where tender chicken pieces are marinated in achiote paste and grilled to perfection, to the smoky and flavorful Achiote Pork Tacos, where succulent pork shoulder is marinated in achiote and slow-cooked until fall-apart tender, these recipes capture the essence of Mexican cuisine.
For seafood enthusiasts, the Achiote Shrimp Skewers offer a tantalizing treat. Succulent shrimp are marinated in achiote and grilled, resulting in a delightful combination of smoky, spicy, and tangy flavors. The Achiote Fish Veracruz, on the other hand, presents a vibrant and flavorful dish where fish fillets are marinated in achiote and cooked in a zesty tomato-based sauce, capturing the essence of the coastal regions of Mexico.
Vegetarians and vegans can also embark on this culinary journey with the Achiote Tofu Steaks. Firm tofu steaks are marinated in achiote and grilled, offering a protein-packed and flavorful alternative. And for a refreshing and tangy side dish, the Achiote Pickled Onions provide a perfect complement to any grilled or roasted dish, adding a pop of color and a burst of flavor.
With its vibrant colors, aromatic spices, and versatility, achiote marinade is a gateway to exploring the rich and diverse flavors of Mexican cuisine. These recipes offer a culinary adventure that will tantalize taste buds and create lasting memories.
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.
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 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
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
Tips:
- Always use fresh achiote paste for the best flavor. You can find it in Latin American grocery stores or online.
- If you don't have achiote paste, you can substitute 1 tablespoon of annatto seeds.
- The marinade can be used on any type of meat, but it is especially good with pork, chicken, and fish.
- The marinade should be refrigerated for at least 30 minutes, but ideally overnight.
- When grilling the meat, be sure to cook it over medium heat so that it doesn't burn.
- Serve the meat with your favorite sides, such as rice, beans, or salad.
Conclusion:
Achiote marinade is a delicious and easy way to add flavor to your next grilled meat dish. The marinade is made with achiote paste, which is a natural food coloring and flavoring agent made from the seeds of the achiote tree. Achiote paste is commonly used in Latin American cuisine, and it gives the marinade a vibrant orange color and a slightly sweet and earthy flavor. The marinade also contains other spices and herbs, such as garlic, cumin, oregano, and thyme. These spices and herbs add complexity and depth of flavor to the marinade, and they help to tenderize the meat. Whether you're grilling chicken, pork, or fish, achiote marinade is a great way to add flavor and color to your next meal.
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