RECADO ROJO RECIPES
RECADO ROJO RECIPE - FOOD.COM
a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
- In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
- Storage: This paste stores well in the freezer.
Nutrition Facts : Calories 1052.8, FatContent 33.5, SaturatedFatContent 9.6, CholesterolContent 0, SodiumContent 300.8, CarbohydrateContent 284.2, FiberContent 87.8, SugarContent 0.4, ProteinContent 26.5
ROASTED CHICKEN, RECADO ROJO - RECIPES - SUR LE PLATSUR LE ...
Recado Rojo is a Mayan red spice paste used in Mexico, particularly in the Yucatan and Oaxaca. You can buy it already prepared in Latin markets or you can make it yourself with little effort. The combination of so many fragrant spices, achiote, coriander, cumin, cinnamon, allspice and more, light up your kitchen and your palate with wonderful aromas and flavors. This recipe from Hartwood Restaurant in Tulum in the Yucatan uses chicken. The paste keeps for about a month when refrigerated and can also be used to season seafood, soups, stews and pork.
Provided by surleplat
Total Time 60 minutes
Prep Time 40 minutes
Number Of Ingredients 19
Nutrition Facts : ServingSize 8, Calories []
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RECADO ROJO RECIPE - FOOD.COM
a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make.
From food.com
Total Time 10 minutes
Calories 1052.8 per serving
From food.com
Total Time 10 minutes
Calories 1052.8 per serving
- Storage: This paste stores well in the freezer.
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From cookeatshare.com
Reviews 1
Calories 14 per serving
Reviews 1
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- Achiote is a hard red seed produced by the annatto tree. makes a simple paste which is good for general use. Mix the spices together and grind 1/3 of the quantity at a time, or possibly as much as your electric grinder can accommodate efficiently, as finely as possible. Sift through a fine strainer and grind the residue once again. Stir the water in gradually and mix well to a stiff paste. If you are not going to use the paste immediately, form it into a round thick cake and divide into four pcs. Wrap well and store in the freezer. Storing it in this way makes it easier to take out a small piece at a time. To dilute for use, crush one piece of the paste ( 1/4 of the cake) with 20 small garlic cloves and sea salt to taste and dilute to a thin cream using bitter orange juice or possibly a mild vinegar.
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ROASTED CHICKEN, RECADO ROJO - RECIPES - SUR LE PLATSUR LE ...
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Total Time 60 minutes
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Total Time 60 minutes
Calories [] per serving
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