first, to make the recado rojo, or the achiote paste
4 tbsp achiote seed 1 tsp crushed dried mexican oregano (please, avoid products that just say "oregano" on this one and find some good stuff if you can) 1 tsp cumin seed 1/2 tsp mild peppercorns, black and white 12 whole allspice 3 tbsp water
i did this recipe times 3 for my turkey breast, but its all relative to the size of what you are working with.
grind this mixture in a mortar, slowly adding water to form a paste. there should not be any chunks left in the mixture, the paste should be smooth.
mix this with 1 1/2 cups of seville orange juice, or if you can't get seville oranges, x3 of this recipe
2 tbsp fresh grapefruit juice 2 tbsp fresh orange juice 1 tsp finely grated grapefruit rind 1/4 cup fresh lime juice
and then add 6 cups of poultry or vegetable stock and salt to taste to the mix.
line a rondeaux with several cleaned banana leaves, season the turkey breast, and place it inside. cover the turkey in the achiote sauce and braise in a 300 degree oven until the turkey breast is tender and shreddable.
that's all for now, as i must be on my way to a buffet at my school being put on by the garde manger class.
4 tbsp achiote seed
1 tsp crushed dried mexican oregano (please, avoid products that just say "oregano" on this one and find some good stuff if you can)
1 tsp cumin seed
1/2 tsp mild peppercorns, black and white
12 whole allspice
3 tbsp water
i did this recipe times 3 for my turkey breast, but its all relative to the size of what you are working with.
grind this mixture in a mortar, slowly adding water to form a paste. there should not be any chunks left in the mixture, the paste should be smooth.
mix this with 1 1/2 cups of seville orange juice, or if you can't get seville oranges, x3 of this recipe
2 tbsp fresh grapefruit juice
2 tbsp fresh orange juice
1 tsp finely grated grapefruit rind
1/4 cup fresh lime juice
and then add 6 cups of poultry or vegetable stock and salt to taste to the mix.
line a rondeaux with several cleaned banana leaves, season the turkey breast, and place it inside. cover the turkey in the achiote sauce and braise in a 300 degree oven until the turkey breast is tender and shreddable.
that's all for now, as i must be on my way to a buffet at my school being put on by the garde manger class.
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