Mexican Annattoachiote Paste Adobo Mexicano De Achiote Molido Recipes

ACHIOTE (ANNATTO) PASTE

Steps:

• Gather the ingredients.
• Grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns, and cloves in a spice mill or with a mortar and pestle.
• Place the ground spices with the salt, garlic, and bitter orange juice in a blender and process until it is smooth.
• Store your achiote paste in an airtight container in the refrigerator. Use as instructed in your recipe.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

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.

ACHIOTE PASTE

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.

TRADITIONAL ACHIOTE RECADO

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.

RED ACHIOTE MEXICAN RICE

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.

MEXICAN ADOBO - RED CHILE PASTE

Steps:

• Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
• Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
• Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
• Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).

TRADITIONAL ACHIOTE RECADO

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.)

MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO

Steps:

• 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.
• 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.
• 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
• I will post an actual picture of annatto /achiote seeds tomorrow.