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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

ACHIOTE ADOBO MARINADE Recipe

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This recipe for ACHIOTE ADOBO MARINADE is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 guajillo chiles
3 garlic cloves
1/2 cup roughly chopped white onion
2 tablespoons achiote paste
1 cup bitter orange juice (or substitute with 1/3 cup orange juice, 1/3 cup lime juice and 1/3 cup white distilled vinegar)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground true or ceylon cinnamon
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon brown sugar
1 teaspoon kosher or coarse sea salt, or to taste
Directions:
Directions:
Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.

In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Insanely good. Fabulous. Off the wall delicious! 15 on a scale of 1 to 10. It is a real pain to fine everything. You really need to fine a Mexican market and there are plenty of them. Just google them up and you will be pleasantly suprised. Use this for a bork marinade for Tacos al Pastor and so many other things. I put it in soups and instantly it becomes a wonderful "Mexican" soup. Make this just once and it will be a "game changer" for you I promise!!!

 

 

 

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