Difference between revisions of "Achiote paste (V)"
From Cookipedia
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− | |title=Achiote paste, | + | |title=Achiote paste, vegetarian barbecue recipe |
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|keywords=Achiote paste (V) recipe Barbecue recipes from The cook's Wiki | |keywords=Achiote paste (V) recipe Barbecue recipes from The cook's Wiki | ||
− | |description=Achiote paste or Recado rojo or is a popular blend of spices from Mexico used as a seasoning | + | |description=Achiote paste or Recado rojo or is a popular blend of spices from Mexico used as a seasoning |
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{{recipesummary | {{recipesummary | ||
− | + | |DatePublished=25th October 2012 | |
+ | |Author=JuliaBalbilla | ||
+ | |ImageComment = Tofu marinading in achiote paste | ||
|Servings = Makes 1 cup of [[Achiote|achiote]] paste | |Servings = Makes 1 cup of [[Achiote|achiote]] paste | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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The [[Spice|spice]] mixture usually includes [[Annatto|annatto]], [[Mexican oregano]], [[Cumin|cumin]], [[Clove|clove]], [[Cinnamon|cinnamon]], [[Black pepper|black pepper]], [[Allspice|allspice]], [[Garlic|garlic]], and [[Salt|salt]]. The [[Annatto seeds|annatto seeds]] dye the mixture red, and this gives the [[Vegetables|vegetables]] it seasons a distinctive red hue. | The [[Spice|spice]] mixture usually includes [[Annatto|annatto]], [[Mexican oregano]], [[Cumin|cumin]], [[Clove|clove]], [[Cinnamon|cinnamon]], [[Black pepper|black pepper]], [[Allspice|allspice]], [[Garlic|garlic]], and [[Salt|salt]]. The [[Annatto seeds|annatto seeds]] dye the mixture red, and this gives the [[Vegetables|vegetables]] it seasons a distinctive red hue. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| ¼ cup annato [[Seeds|seeds]] | | ¼ cup annato [[Seeds|seeds]] | ||
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| 5 Cloves of [[Garlic|garlic]], peeled | | 5 Cloves of [[Garlic|garlic]], peeled | ||
| ½ cup [[Bitter orange|bitter orange]] [[Juice|juice]] or 1/3 cup [[White wine vinegar|white wine vinegar]] | | ½ cup [[Bitter orange|bitter orange]] [[Juice|juice]] or 1/3 cup [[White wine vinegar|white wine vinegar]] | ||
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===Method=== | ===Method=== | ||
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| Peel and crush the [[Garlic|garlic]], mix with the [[Salt|salt]], [[Ground|ground]] [[Spice|spice]] mix and [[Orange juice|orange juice]] and mix to a smooth paste. | | Peel and crush the [[Garlic|garlic]], mix with the [[Salt|salt]], [[Ground|ground]] [[Spice|spice]] mix and [[Orange juice|orange juice]] and mix to a smooth paste. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Barbecue recipes]] | [[Category:Barbecue recipes]] |
Revision as of 17:45, 9 January 2015
Achiote paste or Recado rojo or is a popular blend of spices from Mexico used as a seasoning. Originally a Mayan blend, it is now strongly associated with the Mexican Cuisine of Yucatan.
The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the vegetables it seasons a distinctive red hue.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ¼ cup annato seeds
- 1 tablespoon coriander seeds
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 teaspoon salt
- 5 Cloves of garlic, peeled
- ½ cup bitter orange juice or 1/3 cup white wine vinegar
Method
- Using a pestle and mortar or a coffee grinder, grind the dry spices
- Peel and crush the garlic, mix with the salt, ground spice mix and orange juice and mix to a smooth paste.
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