Recado (orange Annatto Marinade From The Yucatan) Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 tsp: Annatto seeds,
1 tbsp: Fresh oregano,
1 cup: Fresh sweet orange juice,
1 tsp: Cumin seeds,
1/2 cup: Sour orange juice,
Lightly toasted,
Or lime juice,
Or ground cumin,
2 tbsp: Wine vinegar,
10: Black peppercorns,
1 medium: Onion, (s), quartered
2: Allspice berries,
2: Shallots, halved
2 Cloves: ,
10: Garlic clove, s
2 tsp: Salt or to taste,
2 tbsp: Paprika,
Directions:
Soak the annatto seeds in the citrus juices and vinegar for 30 min or
until soft. Preheat a broiler or grill.
Broil or grill the onion, shallots, and garlic on a piece of foil
until nicely browned on the outside and tender inside, about 5 min,
turning as necessary. Transfer the vegetables to a platter and let
cool.
Combine the annatto seeds with their soaking liquid, the grilled
vegetables, spices, and seasonings in a blender and blend to a smooth
paste. Correct the seasoning, adding salt or more lime or orange
juice to taste. The mixture should be very flavorful.
Store, refrigerated, for up to 1 week.
Makes enough for 2 pounds of pork, chicken, or seafood.
Marinating Times for Recado
:Whole Chicken 6 hours
: (put some in the cavity, some
: under the skin, and rub the
: rest over the skin)
:Whole Pork Roasts or Tenderloins 6 hours
:Whole Fish 3 hours
: (put some in the cavity, some in
: slits in the flesh, and pour the
: rest over the skin)
:Chicken Breast or Pork Chops 1-2 hours
:Shrimp and Fish Fillets 1/2 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 40-41
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
until soft. Preheat a broiler or grill.
Broil or grill the onion, shallots, and garlic on a piece of foil
until nicely browned on the outside and tender inside, about 5 min,
turning as necessary. Transfer the vegetables to a platter and let
cool.
Combine the annatto seeds with their soaking liquid, the grilled
vegetables, spices, and seasonings in a blender and blend to a smooth
paste. Correct the seasoning, adding salt or more lime or orange
juice to taste. The mixture should be very flavorful.
Store, refrigerated, for up to 1 week.
Makes enough for 2 pounds of pork, chicken, or seafood.
Marinating Times for Recado
:Whole Chicken 6 hours
: (put some in the cavity, some
: under the skin, and rub the
: rest over the skin)
:Whole Pork Roasts or Tenderloins 6 hours
:Whole Fish 3 hours
: (put some in the cavity, some in
: slits in the flesh, and pour the
: rest over the skin)
:Chicken Breast or Pork Chops 1-2 hours
:Shrimp and Fish Fillets 1/2 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 40-41
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp