This recipe uses pre-made achiote paste—a common “secret weapon” found in the international aisle of many supermarkets or a Mexican Carniceria or Grocery Store—to create a quick marinade or sauce.
Ingredients:
- 3 oz (one small block) achiote paste
- 1 cup orange juice (freshly squeezed is best) In the Yucatan we always use sour orange
- 1/4 cup lime juice
- 5 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt and 1/2
- tsp black pepper
Instructions:
- Crumble the paste: Break the achiote block into smaller pieces to help it dissolve.
- Combine: Place the paste, citrus juices, garlic, and spices into a blender or grind in your mortar and pestal
- Blend: Pulse or grind until the mixture is completely smooth and liquid.
- Use or Store: Use immediately as a marinade for chicken, pork, or fish, or store in an airtight container in the refrigerator for up to two weeks. This amount of marinate sauce is good for 1 -2 pounds of meat.
Janice W. Thomas
Savory Spoon Culinary Travel
