Can be used to marinate most any cut of chicken or pork for grilling. I used it for pork tenderloin and thought it was great, though it does have very legit spicy kick. Sliced and topped with guac, it is a really tasty way to serve grilled pork tenderloin. Do not marinade for more than an hour, due to the amount of salt in the recado. Look for ancho chile powder in latin supermarkets where it is cheaper and sold in larger quantities.
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- 2 tablespoon(s) annatto seeds
- 1/2 cup(s) water
- 3 clove(s) garlic peeled and thinly sliced
- 1/2 medium white onion thinly sliced
- 1 teaspoon(s) ground allspice
- 2 teaspoon(s) ground black pepper
- 1/2 cup(s) ancho chile powder
- 4 teaspoon(s) kosher salt
- 1 tablespoon(s) dried oregano
- 1/4 cup(s) cider vingar
- 1 1/2 cup(s) fresh orange juice
- 1/4 cup(s) fresh lemon juice
- In a small saucepan, bring the annatto seeds and water to a boil. Cover, reduce the heat to low and simmer for 30 minutes. Remove from the heat and set aside to steep for 2 hours, or until softened. (Annatto seeds are a strong coloring agent, so keep spills to a minimum.)
- In a small pan over medium heat, heat the oil. Add the garlic and onion and cook until softened, about 5 minutes.
- Drain the annatto seeds, discarding the soaking liquid. Place them in a blender or food processor along with the garlic and onion mixture and remaining ingredients and blend until smooth. May cover and refrigerate for up to 5 days.
- Per 1-teaspoon serving: 5 calories, 1 gm protein, 1 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 83 mg sodium, trace dietary fiber
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Recado Recipe at a Glance
- COURSE: Sauces/Condiments