Photo by Laurie Smith
Achiote Paste (Recado de adobo colorado)
You can brush it on a whole fish and roast in a hot oven. Or use it as a marinade to make chicken or lean pork pibil-style. Line a deep Dutch oven or pot with banana leaves long enough to have an overhang of about 6-8 inches; arrange the marinated meat in one layer then flip the leaves over to cover and seal tightly with heavy aluminum foil. Roast in a slow 300°F oven until fork tender. Top with pickled red onions.
Ingredients
- One 4-ounce package achiote paste preferably a Mexican brand such as El Yucateco
- 4 cloves garlic
- 1½ teaspoons Mexican oregano
- 1½ teaspoons whole black peppercorns
- 1½ teaspoons cumin
- 1½ teaspoons coriander seeds
- 1 teaspoon whole allspice
- 1 teaspoon salt
Sour orange juice
- ½ cup plus 2 tablespoons fresh orange juice
- ½ cup plus 2 tablespoons fresh lime juice
OR
- 1¼ cup mild white vinegar I use a Swiss brand called Kressi
Instructions
- Place the achiote paste and garlic in the bowl of a food processor and process until smooth.
- Grind all the spices in a coffee grinder and add to the achiote. Process until well combined.
- Add the juice or vinegar a little at a time until thoroughly combined.
Notes
If you do not have a coffee or spice grinder, combine all ingredients in the container of a blender. Blend with an on/off motion until thoroughly puréed. It may be necessary to add more vinegar or sour orange juice to facilitate the blending.
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 147mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 8mgCalcium: 13mgIron: 1mg