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Newsgroups: rec.food.recipes
From: bang@rain.org (Steve Bang)
Subject: Citrus Marinade with Achiote
Message-ID: <2snrrs$eip@rain.org>
Organization: Regional Access Information Network
References: <2sgltt$g21@search01.news.aol.com>
Date: 3 Jun 1994 11:13:16 -0700
Annatto seeds (or achiote) come from the fruit of the tree, Bixia
orellana, which is native to South and Central America and the
West Indies. According to The World Encyclopedia of Food, the seed
is crushed and packaged as a condiment in Latin America and India.
The rusty colored powder has a delicate flavor which gives a deep
golden, orange color to the dishes it flavors. Interestingly, the
encyclopedia says that American Indians have used annatto to color
their bodies, but now it is used to color butter, margarine, and
candy. Also, in England, red cheshire and leicester cheese are
colored with annatto.
I was able to find the seeds in the Mexican spices selection of
a large supermarket, Lucky, but it doesn't even show up in another
Lucky store nearby. I live in Southern California, though. Someone
else may be able to tell you where they could be mail ordered.
A very popular fast food (?) item in some chains and independent
restaurants in this area is halved or quartered chicken, charbroiled
on mesquite (or other charcoal). Most of these places use annatto
in their marinade. I found a recipe for a citrus marinade for chicken
that is purportedly the one used by Pollo Loco chain. Regardless
of its authenticity, it is a great marinade (non-fat, too). If you
don't have annatto seeds, it is still a great marinade.
Citrus Marinade
Juice of 2 limes
Juice of 1 lemon
Juice of 2 small oranges
Water
2 large garlic cloves, crushed
1 tsp. annatto seeds, crushed
1/2 tsp. oregano, crushed
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. Tabasco sauce
1 tsp. salt or to taste
Mix citrus juices together and add enough water, if needed, to
make 1 cup. Mix in remaining ingredients.
The recipe suggested using a 3.5 to 4 pound chicken, but feel
free to use chicken breasts or any other chicken parts, boneless
or not. Marinate for 4 to 24 hours in the refrigerator. Like
the person who originally posted this on Compuserve, I find it
best to make the marinade in the morning (or the night before)
and marinate the chicken during the day. Then grill you can
grill it for dinner. I'd be careful about marinating for too
long in a citrus marinade since it might have an adverse effect
on the texture of the chicken.
Steve Bang
bang@rain.org