Recado rojo
Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.[1][2] The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor[3] or chorizo.[4]
References[]
- ^ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York, NY: Scribner. p. 398. ISBN 0-684-80001-2. Retrieved 26 December 2011.
- ^ Bayless, Rick & Deann Groen (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. New York, NY: William Morrow/HarperCollins Publishers. pp. 65–67. ISBN 978-0-06-137326-8. Retrieved 26 December 2011.
- ^ "Achiote Paste Recipe | Bon Appetit". www.bonappetit.com. Retrieved 2020-05-01.
- ^ "Super Food Nerds: Make Your Own Chorizo". Cooking Channel. Retrieved 2020-05-01.
 | This spice mix-related article is a stub. You can help Wikipedia by . |
- Herb and spice mixtures
- Belizean cuisine
- Cuisine of Yucatán
- Food paste
- Herb and spice stubs