Easy Mexican Recipies Recepies

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:

1. With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 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.