Best 5 Achiote Molido In English Recipes
**Achiote Molido: A Journey Through Mexican Cuisine**
Embark on a culinary adventure to the heart of Mexican gastronomy with achiote molido, a vibrant and flavorful condiment that adds a rich red hue and smoky, earthy notes to a variety of dishes. Made from ground annatto seeds, achiote molido is a staple ingredient in many traditional Mexican recipes, from the tangy and spicy Cochinita Pibil to the smoky and aromatic Pollo en Achiote. Its distinct flavor profile, derived from the annatto tree's unique compounds, has captivated palates for centuries, earning its place as a cornerstone of Mexican cuisine.
**Recipes Unveiled:**
1. **Cochinita Pibil:** Immerse yourself in the tantalizing flavors of Cochinita Pibil, a succulent pork dish hailing from the Yucatán Peninsula. Marinated in achiote paste, sour oranges, and an array of spices, the pork is slow-roasted until fall-apart tender, promising an explosion of flavors in every bite.
2. **Pollo en Achiote:** Discover the art of Pollo en Achiote, where tender chicken is lovingly coated in achiote paste, releasing an intoxicating aroma as it roasts. The result is a beautifully browned chicken with a moist and succulent interior, infused with the vibrant flavors of achiote and a medley of spices.
3. **Achiote Paste:** Craft your own achiote paste from scratch, an essential ingredient for many Mexican dishes. With a few simple steps, you'll create a flavorful paste that captures the essence of achiote seeds, toasted chiles, and a blend of aromatic spices.
4. **Achiote Oil:** Elevate your culinary creations with achiote oil, a versatile condiment that adds a vibrant color and smoky flavor to various dishes. Simply infuse neutral oil with achiote seeds, creating a rich and flavorful oil perfect for drizzling over tacos, enchiladas, or grilled meats.
5. **Achiote Salsa:** Delight your taste buds with a vibrant and tangy achiote salsa, a perfect accompaniment to chips, tacos, or empanadas. This salsa combines the smoky warmth of achiote with the freshness of tomatoes, onions, and cilantro, resulting in a flavorful and versatile condiment.
6. **Achiote Marinade:** Unlock the secrets of achiote marinade, a flavorful infusion that tenderizes and infuses meats with the distinct taste of achiote. Whether you're preparing chicken, pork, or beef, this marinade guarantees succulent and flavorful results.
7. **Achiote Seasoning:** Create your own achiote seasoning blend, a versatile addition to your spice cabinet. Combine ground achiote seeds with a symphony of spices like cumin, oregano, and garlic powder, resulting in a flavorful blend that enhances the taste of any dish.
ACHIOTE CHICKEN TAMALES
Steps:
- For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours.
- Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp.
- Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside.
- For the achiote chicken thighs: Preheat the oven to 375 degrees F.
- Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes.
- Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce.
- For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape.
- Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese.
- Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom.
- Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour.
- Let the tamales rest for 1 hour, then serve with additional red chile sauce.
MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO
Everyone asks me what is Achiote or Annatto? Sometimes I refer to it as in packets of Goya Sazon seasoning with culantro and achiote. Achiote trees grow abundantly in most tropical locations. The trees produce pretty flowers as well as seed pods in which you will find a bright red pulp as well as red seeds. These seeds are used...
Provided by Juliann Esquivel
Categories Other Main Dishes
Time 10m
Number Of Ingredients 11
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.
RED ACHIOTE MEXICAN RICE
Make and share this Red Achiote Mexican Rice recipe from Food.com.
Provided by Mexi-Rosie
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice and drain well.
- Set apart.
- Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
- Heat oil in a skillet and fry rice on medium heat until lightly brown.
- Add the processed liquid and let it reach boiling point.
- At this point add half of the broth (hot) Simmer covered until broth is consumed.
- Fluff rice with a fork from the edges to the center.
- Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
- Lower heat, cover and cook for about 15 more minutes.
- Fluff it again from the edges to the center.
- Uncover just to add the cilantro sprig.
- Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
- Garnish with poblano strips.
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 PASTE
This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff.
Provided by LiberallyGillian
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
- In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 13.6 g, Fat 0.6 g, Fiber 5.1 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 1749.5 mg, Sugar 1.4 g
Tips:
- When using achiote molido, it's important to use it sparingly, as it can have a strong flavor. A little goes a long way.
- Achiote molido can be used to add flavor to a variety of dishes, including meats, seafood, vegetables, and soups.
- To make achiote paste, simply combine achiote molido with a little water or oil until a paste forms.
- Achiote paste can be used to marinate meats or vegetables, or it can be added to soups and stews.
- Achiote oil can be made by infusing achiote molido in oil. This oil can be used to add flavor to dishes or to make achiote paste.
Conclusion:
Achiote molido is a versatile spice that can be used to add flavor to a variety of dishes. It has a unique, slightly earthy flavor that can be used to enhance the flavor of meats, seafood, vegetables, and soups. Achiote molido can be used in a variety of forms, including powder, paste, and oil. It is a popular ingredient in Latin American cuisine, and it is becoming increasingly popular in other parts of the world.
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