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: Adobo De Achiote Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Tablespoon(s) Achiote Seeds
2 Teaspoon(s) Allspice
1 Teaspoon(s) Black pepper
1 1/2 Teaspoon(s) Mexican Oregano
3 Tablespoon(s) Cider vinegar
6 Garlic Clove, Peeled
1 Teaspoon(s) Salt
Directions:
THE SPICE GRINDER METHOD: In a spice grinder, pulverize the achiote as
finely as possible, then dump it into a small bowl. Pulverize the
allspice and black pepper (if you're using whole) along with the
oregano, and add to the achiote. Sprinkle in the cider vinegar and mix
thoroughly (it'll be a damp powder at this point and won't hold
together). Roughly chop the garlic, sprinkle it with salt, then, right
back to your cutting board, use the back of a spoon or the side of a
knife to work it back and forth into a paste. Little by little, work
in the spice mixtire (it probably still won't hold together). Last,
work in a tablespoon or two of water, if it's needed to give the
mixture the consistency of a thick paste. THE MINICHOPPER METHOD:
Pulverize the achiote, allspice, peppercorns and oregano together with
the sharp blade. Add the vinegar to the spices, along with the garlic
and salt. Pulse until the garlic is roughly chopped, then let the
machine run until everything is as smooth as possible. Dribble in a
tablespoon or two of water, if its necessary to bring everything
together into a thick, pasty consistency. ADVANCE PREPARATION: This
seasoning will last for several months in the refrigerator, if tightly
coverd (I suggest a small jar). TRADITIONAL DISHES THAT USE THIS
ESSENTIAL AS A STARTING POINT: Yucatecan Grilled Fish Tacos,
Achiote-Roasted Pork Tacos, Achiote Rice Supper with Pork Carnitas,
Achiote-Grilled Turkey Breast, Tomato-Braised Grouper NOTES: Achiote
is the saffron of Mexico; If it's not fresh or if it's used in tiny
pinches, the orangey color is all you notice. More than a pinch of
fresh achiote gives any dish an exotic. earthy perfume that to me is
as captivating as good, musky saffron; it's certainly less expensive.
You'll know you've got fresh achiote when the little chalky-feeling
seeds have a punchy aroma and a vibrant rusty color that's more red
than orange. Though in Oaxaca they make "pure" achiote past (it has
only a little salt, sugar and acid added), it is the Yucatecan
garlic-flavored, spice-riddled achiote past that most Mexicans use.
Even in the States Yucatecan achiote past is available in most Mexican
groceries. Homemade achiote paste has the brightest, most concentrated
flavors (some of the commercial brans contain fillers), and it's
really very simple. Smeared over fish before it's grilled, slathered
on pork before it's braised or roasted, stirred in tamal dough before
it's steamed -- achiote reveals the genius of Mexican cooks. Not
spicy-hot here, but spicy-complex without chile. My version nods more
in that direction than some I've encountered. Silvio Campos, a
Yucatecan who came to Frontera Grill to make his famous pork pibil,
made his with double the achiote of mine and half the spices. Try that
version for an even more true-to-achiote flavor. NOTES : Achiote
is the saffron of Mexico; If it's not fresh or if it's used in tiny
pinches, the orangey color is all you notice. More than a pinch of
fresh achiote gives any dish an exotic. earthy perfume that to me is
as captivating as good, musky saffron; it's certainly less expensive.
You'll know you've got fresh achiote when the little chalky-feeling
seeds have a punchy aroma and a vibrant rusty color that's more red
than orange. Though in Oaxaca they make "pure" achiote past (it has
only a little salt, sugar and acid added), it is the Yucatecan
garlic-flavored, spice-riddled achiote past that most Mexicans use.
Even in the States Yucatecan achiote past is available in most Mexican
groceries. Homemade achiote paste has the brightest, most concentrated
flavors (some of the commercial brans contain fillers), and it's
really very simple. Smeared over fish before it's grilled, slathered
on pork before it's braised or roasted, stirred in tamal dough before
it's steamed -- ach Recipe by: Rick Bayless's Mexican Kitchen Posted
to MC-Recipe Digest V1 #914 by "Karrie Brothers"
<K_Brothers@classic.msn.com> on Nov 18, 97

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2334.1mg
Potassium: 172.9mg
Carbohydrates: 10.5g
Fiber: 1.7g
Sugar: <1g
Protein: 1.6g


Scale this recipe to Servings [?]