Recipe#3502

Title: Achiote Recado

From: tamale@primenet.com (Teresa) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Achiote Recado 
 Date: 23 Dec 1997 01:34:32 -0700 
 Message-ID: <199712210014.RAA11163@primenet.com> 

Traditional Achiote Recado
 Quick Achiote Recado
 Traditional Achiote Recado
 2 tablespoons annatto seeds
 1/2 cup water
 1 teaspoon freshly ground allspice
 2 teaspoons freshly ground black pepper
 1/2 cup ancho chile powder
 4 teaspoons kosher salt
 1 tablespoon toasted and ground dried Mexican oregano
 3 cloves garlic, pan-roasted until brown and soft, then peeled
 1/2 medium-sized white onion, thickly sliced, pan-roasted until brown and soft
 1/4 cup pineapple vinegar or apple cider vinegar
 1-1/2 cups freshly squeezed orange Juice
 1/4 cup freshly squeezed lemon Juice
 Makes about 2-1/2 cups.
 Put the annatto seeds and water in a small saucepan and place over high
 heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes.
 Remove from heat and let steep 2 hours, or until softened. Drain and put
 in a blender or food processor along with all the remaining ingredients.
 Blend until smooth. Keeps, tightly covered, up to 5 days in the
 refrigerator
 Quick Achiote Recado
 6 tablespoons achiote paste
 3/4 cup freshly squeezed orange juice
 2 tablespoons freshly squeezed lemon juice
 Makes about 1-1/4 cups.
 Put all the ingredients in a food processor and process until mixture is
 free of lumps. Keeps, tightly covered, up to 5 days in the refrigerator.