New Arrival!! Achiote Seeds and Achiote-Orange Carnitas

The Captain ranges far and wide in his travels, seeking wonderful new culinary experiences.  Recently he came across some amazing flavors in South America and the Caribbean.  Being the generous man that he is, the Captain stuffed his hold full of foodie goodies and raced home to share it with all of us.

Achiote seeds, also known as Anatto seeds, are a subtle yet key ingredient in many Latin and Caribbean dishes.  Sweet and slightly nutty, it has a light peppery bite that many find irresistible.  Chances are that you've had it with out ever knowing it - Anatto seed is a common food coloring agent. It's what gives Cheddar cheese that distinct orange color.  American cheese and Velveeta also use annatto coloring as do the cosmetics industry.  In Latin and Caribbean cuisines, the seeds are ground with spices and chiles to form a paste.  Achiote paste, called Recado Rojo, is used to flavor everything from rice and beans, to meats and stews.  Some innovative new chefs are even using it in desserts!

Achiote seeds come from the Bixa orellana tree, named after the Spanish Conquistador Francisco de Orellano who was the first European to explore along the Amazon River.  The plant is native to South America and the Caribbean, and now can be found growing in Topical and Sub-tropical regions all over the world.  The seeds grow in a large, rather hairy, heart-shaped pod that opens to reveal the seeds when fully mature.  Each pod contains 40-60 seeds.  The term achiote comes from the Aztecs' word for the tree and seeds, "achiotl".

Achiote Paste  "Recado Rojo"
5 tb STM Anchiote seeds
2 tsp STM Cumin seeds
1 tb STM Tellicherry Black Peppercorns
8 STM Allspice Berries
1/2 tsp STM Whole Cloves
3 Habanero chiles (or to taste)
1/2 c Orange juice
1/2 c STM Traditional Balsamic
8 minced Garlic Cloves
2 tb Sea Salt
5 Lemons, juiced
1 tsp premium Tequila
  Toast the spices until fragrant and then grind them.  Combine everything in a food processor and pulse until a thick paste forms.  Wrap in plastic wrap and keep in the fridge.  Or slice into cubes and dry in a low oven. Keep in an air tight container.

Achiote-Orange Carnita Tacos
3lbs Pork country ribs or shoulder roast
3/4 c Orange Juice
1/4 c STM Citrus Habanero EVOO
2 tsp Achiote Paste (see above recipe)
1 tsp STM Cumin seeds
1 tsp STM Oregano
1 tsp Sea Salt
1/2 tsp STM Ancho chile
1/4 tsp STM Aleppo Chile
2 tb Bacon fat (or more EVOO)
4 minced Garlic cloves
2 c Chicken Broth
  Toast and grind the cumin.  Combine with the other spices.  Stir in the orange juice, achiote paste and evoo.  Coat the meat and marinate overnight.  The next day, remove the meat from the marinade -reserve the marinade.  In a large dutch oven, sear the meat in the bacon fat until golden brown.  Set aside.  Saute the garlic in that same, uncleaned pan.  After 2-3 minutes add the marinade and cook for another 2-3 minutes.  Stir in the chicken broth and bring to a gentle simmer.  Return the pork to the pot and braise for 1 -1 1/2 hours.  Remove the meat and chop or shred.  Roast the meat with 1 c of the sauce at 400 for 20 minutes to caramelize.
  Serve with corn tortillas, lime wedges, and some fresh lime juice coleslaw.  I like to stir some of the extra sauce into rice and vegetables as a side dish.