It’s hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.

　　

Ingredients

makes 1/2 cup

　　1 teaspoon salt

　　4 cloves garlic

　　2 tablespoons annatto seeds, ground

　　1 teaspoon ground cumin

　　2 teaspoons dried oregano

　　1/2 teaspoon black pepper

　　3 tablespoons red wine vinegar

　　3 tablespoons freshly squeezed orange juice

　　

Make a Garlic Paste

Step 1

Crush the salt into the garlic using a mortar and pestle until a paste forms.

　　

Mix in the Spices

Step 2

Add the annatto seeds, cumin, oregano, and black pepper and mix well.

　　

Add the Liquid

Step 3

Pour in the vinegar and orange juice and stir well.

　　

Let Sit, then Store

Step 4

Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.

　　

Step 5

If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.

　　

COOKING NOTES

Step 6

INGREDIENTS

　　

Step 7

Annato Seed

　　

Step 8

This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.

　　

Step 9

TECHNIQUES

　　

Step 10

Making a Garlic Paste

　　

Step 11

When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.

　　

Step 12

While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.

　　

Step 13

ADVANCE PREPARATION

　　

Step 14

This marinade can be stored in an airtight container in the refrigerator for up to 1 week.

　　

SERVING SUGGESTIONS

Step 15

This marinade goes incredibly well with chicken, fish, and pork.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.