TRADITIONAL ACHIOTE RECADO
Make and share this Traditional Achiote Recado recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 1h20m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In a small saucepan bring water and achiote seeds to a boil.
- Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
- (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
- Discard garlic skins.
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
- Cool oregano completely and in an electric coffee/spice grinder grind fine.
- Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
- Recado may be made 5 days ahead and chilled and covered.
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Kathryn Weller
[email protected]I love the fact that this recipe is gluten-free and vegan. It's a great option for people with dietary restrictions.
Dolphine Namayi
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a hit with my family.
abbas Abhi
[email protected]I'm not sure what I did wrong, but my recado turned out bland. I'll have to try again.
Daniel Nwabueze
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic Mexican dish.
Julian Commissaris
[email protected]I had some trouble finding achiote seeds, but I was able to find them online. They're definitely worth the effort to find.
Karzal Kaif
[email protected]This recado is a bit spicy for my taste, but I still enjoyed it. I'll probably use less chiles next time.
Juliet Williams
[email protected]I'm so glad I found this recipe. It's the perfect addition to my Mexican cooking repertoire.
Stellarh Natalia
[email protected]This is the best achiote recado I've ever had. It's so flavorful and authentic.
Johanne Morgan-Smith
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Terry Thomas
[email protected]This recado is a great way to add some Mexican flair to your dishes. It's perfect for Cinco de Mayo or any other Mexican-themed party.
LANKAN RIZNI VLOGS
[email protected]I love the smoky flavor that the toasted chiles add to this recado. It gives it a really unique and complex flavor.
H.G chandrika
[email protected]This recado is so versatile. I've used it to make tacos, tamales, and enchiladas. It's always a hit with my family and friends.
Sandip Chhetri
[email protected]I'm not a huge fan of spicy food, but this recado has just the right amount of heat. It's flavorful without being overwhelming.
Omar Abusalim
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic Mexican dish.
Joey Garcia
[email protected]I love the vibrant color of this recado. It makes my dishes look so inviting.
Danielle Bush
[email protected]This achiote recado is a flavor bomb! The combination of spices and annatto seeds creates a rich, earthy sauce that pairs perfectly with pork or chicken.