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@nave.especiario . . #recadorojo #cochinitapibil #especiasAchiote, also known as annatto, is a seed harvested from a shrub, that is soaked in water and then dried and sold. You can find achiote as a whole seed, ground up, as a paste, infused in different fats, and more. This gives the Recado Rojo its distinctive red color, as well as a slight floral but bitter taste.
: @viridianamiron | El achiote es uno de los ingredientes estrella dentro de la gastronomía yucateca, prueba de ello la tradicional cochinita pibil. En esta imagen, las manos de una cocinera tradicional del restaurante Kinich enel Pueblo Mágico de Izamal moliendo las semillas de achiote. . . . #méxicodesconocido #mexicodesconocido #clubsibarita #memoriasdesobremesa #achiote #izamal #pueblomagico #yucatan #sabores #gastronomiamx #gastronomiamexicana #comidamexicana #condimentos #manos #hands #comidatradicional #gastronomiamexicana #amamoscomer #instagood #ig_mexico #visitmexico @yucatanturismoRecipe
To make the Recado Rojo, combine 1 cup of achiote with 1 cup of Seville orange juice, or 2 parts lime juice, and 1 part each of grapefruit and orange juice.
While that sits, toast 12 allspice berries with 1 teaspoon of cumin seeds for a few minutes in a dry skillet. Combine them with 2 tablespoons of oregano and 1 tablespoon of whole peppercorns in a spice grinder and blend.
In a food processor, blend 20 cloves of roasted garlic with 2 tablespoons of salt and ½ cup of Seville orange juice or half the alternative from before. Combine this with the ground spices and the achiote and the paste is ready!
Use as a marinade for fish, meat, or whatever you enjoy.
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