Orange-Achiote Marinade
Notes: Achiote paste is sold in reddish orange blocks in Latino markets; if it's unavailable, use 1 more tablespoon paprika (1 tablespoon and 2 teaspoons total). The recipe for this marinade can be doubled. It's also delicious on pork. You can make the marinade up to 2 days before using; cover and chill.
Yield: Makes about 1/3 cup, enough to marinate 1 to 2 pounds meat
Recipe from
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Nutritional Information
Amount per serving
- Calories: 15
- Calories from fat: 6%
- Protein: 0.3g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 3.4g
- Fiber: 0.0g
- Sodium: 304mg
- Cholesterol: 0.0mg
Ingredients
- 1/3 cup orange juice
- 1 tablespoon salted red achiote paste (see notes)
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 1 teaspoon instant chicken bouillon
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
Preparation
- In a bowl, mix orange juice, achiote paste, soy sauce, paprika, bouillon, garlic, and pepper.
- Nutritional analysis per tablespoon.
Orange-Achiote Marinade Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Fruits
- OCCASION: Cinco de Mayo
- PUBLICATION: Sunset
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