Achiote Beef Recipes

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ACHIOTE BEEF STEW



ACHIOTE BEEF STEW image

Provided by West Coast Prime Meats

Categories     Beef

Time 2h

Yield Serves Four

Number Of Ingredients 16

Three pounds tenderloin tips
Approximately one tablespoon each salt and freshly ground pepper
One tablespoon canola oil
Two medium yellow onions, peeled and cut in 1/2-inch dice
Two cups (approximately three large) carrots, peeled and cut in 1/2-inch dice
Four cloves garlic, minced
Twenty-eight ounce can diced tomatoes
Two tablespoons achiote paste
Two to four ounces water
Two tablespoons Worcestershire sauce
One teaspoon garlic powder
One teaspoon dried parsley
Quarter-teaspoon white pepper
One tablespoon kosher salt
Half a bunch of cilantro, rough-chopped
Half of a lime

Steps:

  • Season beef with salt and pepper.
  • Place a dutch oven or other heavy stock pot over medium-high flame. Pour in the canola oil and when it is hot, add the beef and sauté until it begins to brown.
  • Add carrots, onion and garlic, turn down heat to medium-low and sauté until onions are translucent.
  • Whisk the water into the achiote paste to break it down.
  • Add all remaining ingredients, except the cilantro and lime, to the stock pot. If necessary, add additional water to keep the ingredients covered and moist while cooking.
  • Simmer the stew for approximately 2 hours until beef is tender.
  • Turn off heat, squeeze in the lime and mix in cilantro. Serve over white rice or with grilled bread.

ACHIOTE BEEF CABBAGE BOWL RECIPE



Achiote Beef Cabbage Bowl Recipe image

Achiote Beef Cabbage Bowl Recipe is a protein packed, low carb, deliciously healthy dinner!

Provided by Created by CookingwithRuthie.com

Categories     Main Dish

Time 2h20m

Number Of Ingredients 23

Shredded Beef:
2.5 pounds flank steak
2 bay leaves
1 white onions, thinly sliced and divided
1 tablespoon dried oregano
3 cups beef broth
1 teaspoon sea salt
½ teaspoon pepper
Achiote Taco Sauce:
5 guajillo chilies, seeded
1 arbol chili
5 garlic cloves
⅜ cup red wine vinegar
¼ cup sugar
1 tablespoon Achiote Paste
2 tablespoon yellow onion
¼ cup lime juice
¼ teaspoon lime zest
2 tablespoon cilantro
sea salt & pepper to taste
1 head green cabbage, separated
3/4 cup minced onions, minced
⅓ cup cilantro, rough chopped

Steps:

  • Shredded Beef:
  • Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
  • Heat a dutch oven or heavy bottom skillet over medium high heat.
  • Once hot add flank steak and sear on both sides.
  • Add sliced onions, oregano, bay leaves, and beef broth.
  • Cover with lid and simmer for 1½ -2 hours or until meat in tender.
  • Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
  • Achiote Taco Sauce:
  • Blend all ingredients together; ingredients should look minced.
  • Marinate in fridge for 1 hour before serving.
  • To Serve:
  • In a small bowl combine onions and cilantro; mix to combine and set aside.
  • For each taco; stack 2 green cabbage leaves and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
  • Optional additional toppings: mini pineapple wedges.

Nutrition Facts : Calories 315 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 701 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ACHIOTE BEEF STREET TACOS RECIPE



Achiote Beef Street Tacos Recipe image

Achiote Beef Street Tacos are a deliciously fabulous way to feed a crowd. . . quick and easy!

Provided by Ruthie A Knudsen

Categories     Main Dish

Time 1h20m

Number Of Ingredients 16

24 - 4.5 " corn tortillas
24 ounces shredded beef or pork
3/4 cup minced onions, minced
⅓ cup cilantro, rough chopped
Achiote Taco Sauce:
5 guajillo chilies, seeded
1 arbol chili
5 garlic cloves
⅜ cup red wine vinegar
¼ cup sugar
1 tablespoon Achiote Paste
2 tablespoon yellow onion
¼ cup lime juice
¼ teaspoon lime zest
2 tablespoon cilantro
sea salt & pepper to taste

Steps:

  • In a small bowl combine onions and cilantro; mix to combine and set aside.
  • For each taco; heat 2 tortillas in small amount of oil.
  • Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
  • Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
  • Achiote Taco Sauce:
  • Blend all ingredients together; ingredients should look minced.
  • Marinate in fridge for 1 hour before serving.
  • Enjoy your Achiote Beef Street Tacos Recipe!

Nutrition Facts : Calories 260 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BEEF FILLET MARINATED IN CHOLULA HOT SAUCE WITH TAMALE AND ACHIOTE PASTE



Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Four 6-ounce beef fillets
4 tablespoons hot pepper sauce, recommended: Cholula
8 tablespoons olive oil
1-ounce garlic, minced
1-ounce chopped thyme, rosemary, and sage
Salt and pepper
Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1-ounce garlic, chopped
1 onion, sliced
1 tablespoon hot pepper sauce, recommended: Cholula
8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1-ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

Steps:

  • To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.
  • To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.
  • To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.
  • To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)



Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 20

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
  • Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  • Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
  • Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

ACHIOTE PASTE



Achiote Paste image

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

5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
½ teaspoon whole cloves
3 habanero peppers, seeded
½ cup orange juice
½ cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila

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

ACHIOTE SAUCE



Achiote Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 9

1 tablespoon unsalted butter
1 onion, roughly chopped
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 tablespoons Achiote paste, crumbled
2 tablespoons white vinegar
2 cups chicken stock
1 teaspoon salt
2 teaspoons cracked black pepper

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 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

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