Recipe By : La Parilla the mexican grill by Reed Hearon This mild, citrusy red spice paste can transform the blandest 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 (806g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 4714.4mg||163 %|
|Potassium 3773.4mg||99 %|
|Total Carbohydrate 119.2g||35 %|
|Dietary Fiber 28.4g||114 %|
|Sugars, other 90.8g|
|Protein 17.9g||26 %|
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Calories per serving: 573
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