On Jul 14, 6:51*am, "Jean B." > wrote:
> aem wrote:
> > On Jul 13, 10:28 am, "Jean B." > wrote:
> >> What brand achiote paste do you use? *I confess I have never used
> >> it.
>
> > Or you could make achiote oil to use for the marinade. *Put 1
> > tablespoon of achiote seeds, aka annato seeds, in 1/3 cup olive oil
> > and bring it to a simmer. *Let simmer for a few minutes then cool and
> > strain out the seeds. *I've not used achiote paste so can't tell you
> > if is stronger or weaker in flavor than this oil. *I can tell you the
> > oil is nicely flavorful but not overpowering. * * -aem
>
> Thanks. *I have not cooked much with achiote--and nothing withing
> some decades. *I tend to cook more Asian food, since my daughter
> likes that, but this recipe interests me.
>
Mark Bittman gives a recipe for achiote paste in his "The Best Recipes
in the World" tome. He calls it "Recado Rojo" and recommends you use
it for the famous Yucatecan dish cochinita pibil. Annatto seeds,
vinegar, peppercorns, oregano, cumin, cinammon, coriander seeds, salt,
garlic cloves. I'm going to look for it the next time I'm at the
appropriate market. -aem