Mexico

Quick Achiote Recado

6 tablespoons achiote paste
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice

Makes about 1-1/4 cups.

Put all the ingredients in a food processor and process until mixture is free of lumps. Keeps, tightly covered, up to 5 days in the refrigerator.

From
La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission

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Mexico

• The Mexican Grill
• Introduction to La Parilla
• What to Eat
• Tortillas: The Mexican Staple
• Techniques
• Recados
• Using Recados and Salsas for Flavor

Mexican Recipes

from La Parilla

• Charred Habanero Salsa
• Duck and Pomegranate Tacos
• Grilled Snapper with Charred Habanero Salsa
• Mint Recado
• Quick Achiote Recado
• Summer Tomato, Avocado and Chile Salad
• Traditional Achiote Recado

from Kate's Global Kitchen

• Mexican Shredded Chicken & Toasted Corn Soup
• Epazote & A Pot of Pintos
• Mexican Cheeses: The Whole Enchilada
• Tequila Fiesta Recipes: Red, Green and White
• South of the Border Salads & Salsas
• Muy Sabroso! Southwestern Snacks
• A Cinco de Mayo Fiesta

Mexican Cookbooks with Recipes

• Rosa's New Mexican Table by Roberto Santibañez
• Crazy for Chipotle by Lynn Nusom
• Culinary Mexico by Daniel Hoyer
• Fiesta Latina by Rafael Palomino
• Fonda San Miguel by Tom Gilliland and Miguel Ravago
• From My Mexican Kitchen by Diana Kennedy
• Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
• Mexico—One Plate at a Time by Rick Bayless
• Nuevo Tex-Mex by David Garrido and Robb Walsh
• Quick and Easy Southwestern Cookbook by Jane Butel
• The El Paso Chile Company Margarita Cookbook by W. Park Kerr
• The Tex-Mex Cookbook by Robb Walsh
• Zarela's Veracruz by Zarela Martinez and Anne Mendelson

More Mexican Recipes

• Avocado Soup (Sopa de Aguacate)
• Caramel Custard (Flan)
• Chicken with Mole Sauce
• Corn Tortillas with Tomato Sauce (Entomatadas)
• Enchiladas with Green Sauce (Enchiladas Verdes)
• Hominy Soup with Greens (Pozole Verde)
• Eggs in Tomato Sauce (Huevos Rancheros)
• Grilled Chile and Cheese Tortillas (Quesadillas)
• Mexican Sausage (Chorizo)
• Roasted Chile Peppers
• Pickled Chiles and Vegetables (Chiles en Escabeche)
• Tomato Sauce (Salsa Ranchera)
• Tomatillo Salsa (Salsa Verde)
• Stewed Potatoes (Papas Guisadas)
• Stewed Zucchini (Calabacitas Guisadas)

 

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

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This page modified January 2007

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