I recently created a marinade for steak featuring ground annatto, but as a liquid I felt the options might be limiting. This dry rub version can just as easily be used for any kind of meat last minute, but is also great for grilled or steamed vegetables. Additionally, and very specifically, because there is no liquid you can very easily add it to any batter or breading, such as onion rings, or fried chicken. It can be put into arepa or tortilla dough, and can be used for soups or stews very well. I think it would make a very good herb crust on roasted chicken or a pork roast.
Having this dry blend on hand also means you can quickly turn it into Recado Rojo paste with the addition of a little seville orange, navel, or grapefruit juice, and a splash of apple cider vinegar. About 2 tablespoons total will probably do the trick.
Annatto/Achiote Dry Rub and Seasoning Blend
By: Semiserious Chefs
Makes: ~3 Tablespoons of blend
Ingredients:
- 2 T ground annatto
- 1/4 t garlic granules
- 1/4 t ground cumin
- 1 allspice berry; ground
- 2 t dried oregano; Mexican or Mediterranean
- 1/8 t ground cinnamon
- 1/4 t salt
- 1/4 t ground pepper
- 1/2 t lime powder
- Optional: cayenne or other ground chili to taste
Directions:
- Stir all of the ingredients together in a small bowl.
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