La Parilla Traditional Achiote Recado

Course : Sauces
Serves: 2
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2 tablespoons annatto seeds
1/2 cup water
1 teaspoon ground allspice
2 teaspoons ground black pepper
1/2 cup ancho chile powder
4 teaspoons kosher salt
1 tablespoon mexican oregano -- toasted and ground
3 cloves garlic -- peeled
1/2 medium white onions -- thickly sliced
1/4 cup apple cider vinegar
1 1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice

Preparation / Directions:

This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado. Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Pan roast the garlic and onions until brown and soft. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.

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