Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Achiote Marinade/mop Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Cup(s) Cider vinegar
24 Ounce(s) beer
4 Tablespoon(s) Achiote paste
2 Tablespoon(s) Black pepper
1 Tablespoon(s) Granulated garlic
3 Tablespoon(s) Pequin Pepper Flakes
2 Tablespoon(s) Dry mustard
1/4 Cup(s) Ground New Mexican Chile
1 Tablespoon(s) Oregano
1 Tablespoon(s) Cumin seed, Roasted and
Ground
4 Tablespoon(s) Trappeys Mexi-Pep or Tabasco
Or?
2 Tablespoon(s) Kosher salt
Directions:
Mix all ingredients in a non reactive bowl. Use as a marinade or mop.
Posted to bbq-digest V4 #098 Recipe by: Kurt Lucas From: Kurt Lucas
<kurtl@navicom.com> Date: Sun, 15 Dec 1996 13:25:28 -0800

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 463
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 11710.5mg
Potassium: 804.1mg
Carbohydrates: 42.9g
Fiber: 6.6g
Sugar: 2.2g
Protein: 6.3g


Scale this recipe to Servings [?]