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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Sunday, June 25, 2006

Mexican Barbecue

Continuing our trip around the world of barbecue, here's a recipe for a really great Mexican rub. I've used this on pork and beef, and it's good on both, but it really shines on pork.

La Parilla Traditional Achiote Recado
Recipe By : La Parilla the Mexican Grill by Reed Hearon

2 Tablespoons Annatto Seeds
1/2 Cup Water
1 Teaspoon Ground Allspice
2 Teaspoons Ground Black Pepper
1/2 Cup Ancho Chile Powder
4 Teaspoons Kosher Salt
1 Tablespoon Mexican Oregano -- Toasted And Ground
3 Cloves Garlic -- Peeled
1/2 Medium White Onions -- Thickly Sliced
1/4 Cup Apple Cider Vinegar
1 1/2 Cups Freshly Squeezed Orange Juice
1/4 Cup Freshly Squeezed Lemon Juice

This mild, citrusy red spice paste can transform the blandest of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.
  • Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes.
  • Remove from heat and let steep 2 hours, or until softened.
  • Pan roast the garlic and onions until brown and soft.
  • Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth.
  • Keeps, tightly covered, up to 5 days in the refrigerator
Makes about 2 1/2 cups


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