Directions:
- In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)
- La Parilla: The Mexican Grill
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.9 Kcal (879 kJ) | ||
| Calories from fat | 2.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 5054.17mg | 211% | |
| Potassium | 512.36mg | 11% | |
| Total Carbs | 64.03g | 21% | |
| Sugars | 20.1g | 80% | |
| Dietary Fiber | 10.06g | 40% | |
| Protein | 6.82g | 14% | |
| Vitamin C | 96.7mg | 161% | |
| Vitamin A | 16mg | 533% | |
| Iron | 0.9mg | 5% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 46.14 Kcal (193 kJ) | ||
| Calories from fat | 0.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 1111.1mg | 211% | |
| Potassium | 112.64mg | 11% | |
| Total Carbs | 14.08g | 21% | |
| Sugars | 4.42g | 80% | |
| Dietary Fiber | 2.21g | 40% | |
| Protein | 1.5g | 14% | |
| Vitamin C | 21.3mg | 161% | |
| Vitamin A | 3.5mg | 533% | |
| Iron | 0.2mg | 5% | |
| Calcium | 19mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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