Try this La Parilla Traditional Achiote Recado recipe, or contribute your own.
Suggest a better descriptionRecipe By : La Parilla the mexican grill by Reed Hearon This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado. Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Pan roast the garlic and onions until brown and soft. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator. Makes about 2 1/2 cups. Posted to bbq-digest by "Garry Howard"
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: 1 servings | ||
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Calories: 526 | ||
Calories from Fat: 92 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4711.5mg | 162 % | |
Potassium 3637.8mg | 96 % | |
Total Carbohydrate 106.2g | 31 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 79.5g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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