Sunday, May 6, 2007

Yucatan Marinade

1/3 cup achiote paste
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice
2 tablespoons finely diced yellow onion
1 teaspoon minced garlic
2 teaspoons salt
1/4 teaspoon white pepper
1 bay leaf

Place all ingredients except the bay leaf in a blender or food processor and pulse until smooth. Add the bay leaf and use as directed. Makes 1 1/2 cups

Achiote Paste (USPN#9348178 1-14oz each)

A combination of crushed achiote seed, vinegar, salt, garlic and spices which is typically formed into a small block. The paste is then diluted and added to stews or used as a rub for meats. It is a traditional ingredient used to make Ricado, a rub for suckling pig and other meats.

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