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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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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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Recado rojo
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Recado rojo
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. Karen O'Mara > wrote in message om... > (Shelora) wrote in message . com>... > > 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 > > I have annatto seeds but am not sure what to do with them. > > Karen |
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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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