Yucatán Red Seasoning Paste Recipes

STEAK, YUCATáN STYLE, WITH GREEN SEASONING PASTE

Steps:

• 1. In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper. Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste. Put the steaks on a plate and let season about 1 hour. 2. Meanwhile, prepare an outdoor grill and brush the grill with oil. When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill. Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB STEW, YUCATáN STYLE

Steps:

• 1. Prepare the seasoning paste. Mix 2 tablespoons of the paste with the vinegar and rub all over the meat. Cover and refrigerate 2 to 4 hours. Store the remaining paste for later use. 2. In a large saucepan, heat the oil over medium heat and cook the onion until softened, about 3 minutes. Add the remaining ingredients and the seasoned meat. Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, 45 to 50 minutes. Remove the cover and cook 8 to 10 minutes more to thicken a bit and reduce some of the liquid. Add salt, if needed. Serve with white beans or steamed rice.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATáN RED SEASONING PASTE

Steps:

• 1. Put the achiote paste in a blender jar. In a dry skillet, toast the garlic cloves, turning frequently, until the skins are flecked with brown spots and the garlic feels slightly tender when pinched, 4 to 5 minutes. Peel the garlic, chop it, and add it to the blender. 2. In the same skillet, toast the oregano, cumin, and peppercorns until aromatic, 10 to 15 seconds. Add to the blender along with the salt, allspice, cloves, and water. Blend to a thick paste as smooth as possible. Add another 1 to 2 teaspoons of water if the mixture is too thick to blend. Scrape the paste into a bowl. The paste is ready to use. If made ahead, cover and refrigerate up to 3 weeks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.)