Achiote Beef Recipes

ACHIOTE BEEF STREET TACOS RECIPE

Steps:

• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; heat 2 tortillas in small amount of oil.
• Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• Enjoy your Achiote Beef Street Tacos Recipe!

ACHIOTE BEEF CABBAGE BOWL RECIPE

Steps:

• Shredded Beef:
• Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
• Heat a dutch oven or heavy bottom skillet over medium high heat.
• Once hot add flank steak and sear on both sides.
• Add sliced onions, oregano, bay leaves, and beef broth.
• Cover with lid and simmer for 1½ -2 hours or until meat in tender.
• Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• To Serve:
• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; stack 2 green cabbage leaves and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: mini pineapple wedges.

ACHIOTE BEEF

Steps:

• Marinate

ACHIOTE PASTE

Steps:

• Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.
• Use for Cochinita Pibil or any grilled seafood.

ACHIOTE PASTE

Steps:

• With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
• In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.