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Recado Rojor - Achiote Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2165
Energy (kCal)53.075
Carbohydrates (g)10.7051
Total fats (g)1.5596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. | 2. Blend the ground spices with remaining ingredients until it is smooth. | 3. Moisten with the vinegar or bitter orange juice so that you have a smooth paste. | 4. Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated. | 5. To use, mix with more Seville orange juice. | 6. Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    annato seed 1/4 cup - - - -
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    black peppercorn 1 teaspoon - - - -
    clove 2 -3 0.0 0.0 0.0 0.0
    habanero pepper 1 seeded minced - - - -
    salt 1 teaspoon - - - -
    garlic 5 cloves peeled 22.35 4.959 0.9540000000000001 0.075
    white vinegar tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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