Another recipe out of the Mustards cookbook. I only discovered achiote paste when reading Rick Bayless' Mexican Everyday. A canned paste found in Mexican Food markets, achiote paste is made from ground annatto seeds, garlic, an acid and spices. The achiote marinade in the Mustards recipe includes orange juice, rice vinegar and cumin and minced herbs.
The recipe recommends Erasto's Chile and Orange Black Beans also in the Mustards cookbook. These are black beans embellished with onion, garlic, chile, red bell pepper, cumin and the grated zest of orange and lime. I make it in the pressure cooker.
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