Recado (orange annatto marinade from the yucatan)

2 cups

Ingredients

Quantity Ingredient
1 teaspoon Annatto seeds
1 cup Fresh sweet orange juice
½ cup Sour orange juice
Or lime juice
2 tablespoons Wine vinegar
1 medium Onion(s), quartered
2 Shallots, halved
10 Garlic clove(s)
2 tablespoons Paprika
Marinating Times for Recado
1 tablespoon Fresh oregano
1 teaspoon Cumin seeds,
Lightly toasted
Or ground cumin
10 Black peppercorns
2 Allspice berries
2 Cloves
2 teaspoons Salt or to taste

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.

: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 ½ hour The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 40-41

Submitted By DIANE LAZARUS On 12-13-95

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