Achiote Paste
INGREDIENTS:
- 5 tablespoons achiote (annatto) seeds
- 2 teaspoons cumin seeds
- 1 tablespoon black peppercorns
- 8 whole allspice berries
- 1/2 teaspoon whole cloves
- 3 habanero peppers, seeded
- 1/2 cup orange juice
- 1/2 cup white vinegar
- 8 cloves garlic
- 2 tablespoons salt
- 5 lemons, juiced
- 1 teaspoon premium tequila
DIRECTIONS:
- With a spice grinder, grind the annatto seeds, cumin
seeds, peppercorns, allspice berries, and cloves to a fine
powder.
- In a blender or food processor, mix the ground spices,
habanero peppers, orange juice, vinegar, garlic, and salt.
Blend until smooth. Mix in the lemon juice and tequila.
Arroz Rojo
INGREDIENTS:
- 2 tablespoons lard or peanut oil
- 1 cup long grain white rice
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 roma (plum) tomatoes, seeded and chopped
- 1 (8 ounce) can tomato sauce
- 1 1/4 cups chicken broth
- 2 tablespoons chili powder
- 1/2 teaspoon salt
DIRECTIONS:
1. Heat the lard in a large heavy skillet over medium-high
heat. Add the rice, and stir until rice is toasted. Add the
garlic and onion; cook and stir until the onion just begins
to brown. Stir in the tomatoes, tomato sauce, chicken broth,
chili powder and salt. Bring to a boil, then reduce heat to
low, cover, and cook for 20 to 25 minutes, or until rice is
tender. Let stand for 5 minutes, covered, before serving.
Remarks
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