Recado paste7/29/2023 Or look for the Goya brand spice blend called Sazon con culantro y achiote to make classic Puerto Rican arroz con pollo. Then make cochinita pibil, a spicy pulled pork from the Yucatán. Learn from my tribulations and buy pre-ground achiote. The dish came out well, though I don't know if it would have tasted any different without the tinted oil. Finally, I just left the seeds in oil overnight (by this time I had given up and made something else for dinner), then blended the infused oil with the other ingredients in the recipe the next evening. All I had to show for it was a stained mini-processor and some moistened but otherwise unperturbed seeds. I tried soaking them in hot water for two hours, on a suggestion I found online. I don't have a spice grinder, so I tried my mini–food processor the seeds just ricocheted around like pebbles in a vacuum cleaner. I enlisted my spouse's physical-labor-enhanced forearms, but his result wasn't much better. Ha! After a few minutes of pestling the seeds with all my might (which, admittedly, is not formidable), they were frustratingly intact save for a red-orange stain in the bowl. I had a packet of whole seeds, which the label instructed could be ground with a mortar and pestle. I somehow didn't read the part where he recommends buying pre-ground achiote from a Latino grocer or website because the seeds are so hard to grind. I was intending to make Bayless's recipe for Grilled Fish in Tangy Yucatecan Achiote with Green Beans and Roasted Tomato Salsa. First off, let me tell you what not to do with it: don't buy whole annatto seeds unless you have a diamond cutter, or at least a high-powered spice grinder. In Mexican Everyday, Chicago chef Rick Bayless calls achiote paste (a mixture of annatto seeds and other spices) "a flavor that tastes as though it's been unchanged since pre-Columbian times." Others say it's slightly sweet and peppery, musky, or has a flowery scent. I chewed on a whole seed, which had a mild flavor that I could best describe as claylike. It was used by ancient Mayans as a body paint, and by Aztecs to deepen the color of their chocolate drink, according to the Handbook of Spices, Seasonings and Flavorings by Susheela Raghavan. Annatto is native to tropical regions in Mexico, Central America, South America and the Caribbean.
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