RED RECADO SEASONING PASTE | GLOBAL TABLE ADVENTURE
Red Recado is a seasoning paste used throughout Central America, particularly the Yucatan peninsula. The paste tastes strongly of annato and ancho chili powder, an earthy blend a little bit like paprika or saffron. However, because there are several other ingredients included in Red Recado, the flavor profile is much more complex and so totally different. Some say that chicken cannot be served in Belize without Red Recado.
Provided by Sasha Martin
Prep Time 10 minutes
Cook Time 32 minutes
Yield 3 cups
Number Of Ingredients 11
Steps:
- Soak annato seeds in hot water overnight.
- Toast garlic and onion in a dry skillet over medium-low heat for about 30 minutes, or until soft and slightly browned. Move pieces around and separate onion pieces as it cooks.
- Right before removing from heat, add Mexican oregano and toast for 2 minutes. Let cool slightly so that you can remove skins from garlic.
- Add all ingredients to a food processor or blender. Blend until smooth. It will thicken up into a paste after about a minute of blending.
ACHIOTE RECADO PORK | PORK RECIPES | JAMIE MAGAZINE RECIPES
These spice-rubbed pork chops are loaded with Mexican flavours
Total Time 2 hours
Yield 6
Number Of Ingredients 18
Steps:
- Place the annatto seeds in a small saucepan, cover with a small cupful of cold water, bring to the boil, then simmer over a low heat for 20 minutes. Remove from the heat and allow the seeds to steep for a few hours, then drain them in a colander, reserving the liquid.
- Preheat the oven to 200°C/400°F/gas 6. Peel the onion, cut into 8 wedges and place in a small roasting tin with the garlic. Roast for 45 minutes or until soft. Transfer to a plate, allow to cool, then remove the garlic skins. Roughly chop the garlic and onion on a wooden board.
- Place the garlic and onion mixture in a food processor with the drained annatto, allspice, coriander seeds, cinnamon, cumin seeds, oregano, saffron, chilli powder and 1 tablespoon of sea salt, and blend to a rough paste.
- Squeeze in the lime juice and add the orange juice, cider vinegar and about 4 tablespoons of the reserved annatto liquid, then blend briefly again to combine. Transfer the mixture to a large nonreactive bowl.
- Place the pork chops in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the refrigerator.
- Remove the pork chops from the fridge and bring to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat. Cook the pork chops, turning once, for 6 to 10 minutes on each side depending on thickness, occasionally brushing on some more marinade during cooking. When done, move the pork chops to a board and leave them to rest for a couple of minutes.
- For the onion rings, place the flour and chilli powder in a large bowl, season well and mix to combine.
- Thinly slice the onions on a mandolin (use the guard). Very carefully heat the oil in a large saucepan to 180°C (always be alert when deep-frying). Place the onion slices, in batches, in the flour and coat well. Shake off the excess flour and carefully lower the onion slices into the oil. Cook for 1 to 2 minutes, in batches, until golden brown. Remove with a slotted spoon, then drain on kitchen paper and keep them warm while you cook the remaining onions.
- Transfer the onion rings to a bowl and serve with the pork chops, whole or cut up.
Nutrition Facts : Calories 505 calories, FatContent 32.3 g fat, SaturatedFatContent 8.1 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 20.9 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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A combination of a marinade and a spice mixture used to season a variety of foods before they are grilled or roasted. In Spanish, Recados means "complements" in reference to its use to enhance the flavor of foods. By combining mixtures of spices, annatto seeds, chiles, onion, cilantro, peppercorns, and citrus juice (most often orange), a paste or sauce is created that is used to baste fish ...
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