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Shelora
 
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Default Recado rojo

hola,
I've discovered a block of recado rojo at the back of my fridge.
Is their a shelf life for something like this? I also have a recado verde.
Gracias.
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Arturo
 
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Default Recado rojo

Hi Shelora,

IMO the recado rojo should be good (practically forever) since it's made with
dried spices and vinegar. The green OTOH if it has fresh ingredients I'd chuck
after a week or two, unless you've had it in the deep freeze.

btw. Recado basically means paste. They are used in the yucatan much the same
way you would use a curry paste.

Arturo
now in culinary school and working 'on the line' in hollywood :-)
>
(Shelora) wrote in message
.com>...
>> hola,
>> I've discovered a block of recado rojo at the back of my fridge.
>> Is their a shelf life for something like this? I also have a recado

>verde.
>> Gracias.

>
>What is recado?
>
>Tia,Karen
>
>
>
>
>
>



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Shelora
 
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Default Recado rojo

Hola amigos,

Thanks for the help on the recados. Karen, recados are used in the
Yucatan. The red one is the most common (and I mean that in the nicest
way). You can buy tiny packets of it in the U.S. and Canada. It's
labelled either, Achiote Paste or Annatto Paste. Those two 'A' words
refer to the main ingredient, the tiny annatto seeds that give it that
deep red colour. Mixed with garlic and spices, it is incredible on
roast chicken, fish or pork.
The tiny blocks you can buy, should be mixed with some orange juice,
tequila or other liquid to make a paste and then slather it on.
Bye for now,
Shelora



tuff (Arturo) wrote in message >...
> Hi Shelora,
>
> IMO the recado rojo should be good (practically forever) since it's made with
> dried spices and vinegar. The green OTOH if it has fresh ingredients I'd chuck
> after a week or two, unless you've had it in the deep freeze.
>
> btw. Recado basically means paste. They are used in the yucatan much the same
> way you would use a curry paste.
>
> Arturo
> now in culinary school and working 'on the line' in hollywood :-)
> >
> (Shelora) wrote in message
> .com>...
> >> hola,
> >> I've discovered a block of recado rojo at the back of my fridge.
> >> Is their a shelf life for something like this? I also have a recado

> verde.
> >> Gracias.

> >
> >What is recado?
> >
> >Tia,Karen
> >
> >
> >
> >
> >
> >

  #7 (permalink)   Report Post  
Karen O'Mara
 
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Default Recado rojo

"Bill Freeman" > wrote in message >...
> Annatto/Achiote can be ground in a coffee grinder, mixed with water
> and canola, and then cooked as a sauce with garlic, onions and chicken stock
> (or granules). It makes a good paste coating for Mayan-style chicken.
> Achiote is excellent as a rice flavoring for paella. Simply drop in a
> handful of dry seeds along with the uncooked rice. Achiote rice is best
> when cooked chicken, fish, sausage etc. (i.e. paella ingredients) are added.


Thanks for the tip. I bought the seeds for arroz con pollo and I think
the seeds were supposed to flavor the oil for browning the chicken. It
seemed like a pain to pull the seeds out so I think grinding them, as
you suggest, will work for this dish, also.

Karen
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