Best 8 Achiote Marinade Recado Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

Make and share this Traditional Achiote Recado recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 11

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

Steps:

  • In a small saucepan bring water and achiote seeds to a boil.
  • Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
  • (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
  • Discard garlic skins.
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
  • Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
  • Recado may be made 5 days ahead and chilled and covered.

ACHIOTE MARINADE (RECADO)



Achiote Marinade (Recado) image

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

1 teaspoon salt
4 cloves garlic
2 tablespoons annatto seeds, ground
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons red wine vinegar
3 tablespoons freshly squeezed orange juice

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



Achiote Citrus Marinade image

Provided by Food Network

Number Of Ingredients 7

2/3 cup freshly squeezed orange juice
1/4 cup achiote paste
2 to 3 jalapeno chiles stemmed and seeded if desired
7 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon salt
1 bunch cilantro, stems and leaves

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.

TRADITIONAL ACHIOTE RECADO



Traditional Achiote Recado image

Provided by Reed Hearon

Categories     Condiment/Spread     Sauce     Garlic     Onion     Roast     Summer

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

1/2 cup water
2 tablespoons achiote (annatto) seeds*
3 garlic cloves, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano*
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder* (about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice
available at mexican markets

Steps:

  • In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)

YUCATECAN -STYLE GRILLED MAHI-MAHI



Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories     Citrus     Fish     Herb     Low Fat     Low Cal     High Fiber     Backyard BBQ     Dinner     Lime     Orange     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

  • Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
  • Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
  • Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

ACHIOTE MARINADE



Achiote Marinade image

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

2 limes, juice of
4 garlic cloves, finely chopped
2 tablespoons ground achiote (or annatto) or 2 tablespoons dried ancho chile powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 tablespoon brown sugar
1 tablespoon chipotle adobo sauce (optional)
2 tablespoons red wine vinegar
1 tablespoon olive oil

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

YUCATáN CHICKEN WITH ACHIOTE



Yucatán Chicken with Achiote image

Categories     Chicken     Side     Marinate     Kosher

Yield makes 8 tacos

Number Of Ingredients 14

2 pounds boneless, skinless chicken breasts
1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground
16 cloves garlic, dry-roasted (page 158)
1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)
2 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons vegetable oil
Lime or orange wedges
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled red onions or orange or pineapple segments

Steps:

  • Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
  • To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
  • Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

ACHIOTE MARINADE



Achiote Marinade image

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

3/4 cup achiote paste
1 cup orange juice
1 cup grapefruit juice
1 habanero pepper, seeded, deveined and minced
1 teaspoon garlic, minced
1 teaspoon toasted cumin seed, ground in a spice grinder
1 teaspoon dry Mexican oregano
1/2 teaspoon fresh ground black pepper

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

Tips:

  • Make sure to use fresh achiote paste for the best flavor. You can find achiote paste in the Mexican or Latin American section of most grocery stores.
  • If you don't have achiote paste, you can substitute 1 tablespoon of ground annatto seeds.
  • You can use any type of meat for this marinade, but chicken, pork, and beef are all good choices.
  • Be sure to marinate the meat for at least 2 hours, but overnight is even better.
  • When you're ready to cook the meat, grill, broil, or bake it until it is cooked through.
  • Serve the meat with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Achiote marinade is a delicious and easy way to add flavor to your favorite meats. With its vibrant red color and smoky, earthy flavor, achiote marinade is sure to impress your friends and family. So next time you're looking for a marinade that will add a pop of color and flavor to your meal, give achiote marinade a try.

Related Topics