Mexican Cooking Sauces Recipes

Red Recado Recipe

Ingredients:

Yield:

1 kg or 2 1/5 pounds

English 

Measures

Mise en Place

in Net

Ingredients

in Net

Ingredients

Amount

Units

Amount

Unit

%

Achiote paste

8

ounces

231

grs

23.10%

Water

1 1/3

pounds

615

grs

61.50%

Cumin

1

pinch

0.5

grs

0.05%

Oregano

1

pinch

1

grs

0.10%

Black Pepper

2

pinch

2

gr.

0.20%

Whole Black Pepper

2

pieces

0.3

grs

0.03%

Garlic peeled

1 3/5

ounces

46

grs

4.60%

Dry Yacatecan or Serrano Chile

2/7

ounces

8

grs

0.80%

Fine Salt

1/2

ounces

15

grs

1.50%

White Vinegar

1 2/9

ounces

35

grs

3.50%

Sour or Bitter Orange Juice

1 3/5

ounces

46

grs

4.60%

Total

 

 

1000

grs

100.00%

Forma de Preparación:

  • Dissolve the achiote paste in water, white vinegar and Sour or bitter orange Juice

  • Grind in a food processor or mortar all the spices and mix with the achiote

  • It will keep in the refrigerator for a couple of months, but it is best to freeze it.

Equipment and utensils to prepare the recipe

Choppingboard

Scale

Kitchenspoon

Citric Juicer

Spatule

Knife

Food Processor o complet mortar

Strainer

 

To use spread the diluted recado sparingly over the meat or chicken and set aside to season for at least three hours or overnight

eXTReMe Tracker

© 2009 Todos los derechos reservados. Norma Patricia Rendón Alatorre.

"Simply I learned about , and ungrudgingly do I share - its riches I do not hide away" Wisdom 7.13

If you prepare the recipe and looks wonderful, take it a photo and Paty la Chef upload it to website, and gives you the credit with your name. Do not forget to send your complet name

I am interested in your opinion write to

patylachef@gmail.com