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Qty: Price: $2.25 Home?gt;?strong>Ingredients?gt;?strong>Seasonings Brand Name: El Mexicano Achiote Rojo Yucateco - Spiced Seasoning Red Achiote Paste by El Mexicano 3.5 oz Achiote is a red seasoning paste or special marinating mix, used to give all types of meat an authentic Mexican Mayan food flavor. El Mexicano Achiote is a brand of Marquez Brothers International, Inc. microsoft

Ingredients: Annatto seed, spices, vinegar, iodized salt, water, granulated garlic, cornmeal, FDC color #40, sodium benzoate as a preservative. ACHIOTE Red Achiote Condimentado, also known as ecado Rojo, is a special blend of exotic spices that uses the annatto seed as its main ingredient. This special combination of ingredients produces the unique and marvelous flavor of Del Mayab Achiote; a versatile addition to cooking that makes many dishes come alive with the unforgettably distinctive taste of authentic. laptop computers

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El Mexicano Brand is owned by Marquez Brothers International Inc. a family owned corporation with affiliates in the United States and Mexico dedicated to the production and distribution of Mexican style dairy products, meat items and canned goods. Marquez Brothers is also a major importer of national leading branded grocery items from Mexico and Central America. For more information about Marquez Brothers and El Mexicano Brand, please visit their website at El Mexicano Brand - Marquez Brothers laptop computer

Achiote Condimentado en pasta o Recado Rojo marca El Mexicano - 100 g

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Serve with chicken (either cooked separately or browned in a little hot lard and added to sauce to finish braising) and saut d sliced plantains. Mole is also good with turkey or beef. Can be stored, tightly covered, in the refrigerator for about 10 days or indefinitely in the freezer. refurbished

For the Chiles

8 oz ancho chiles, tops removed 8 oz guajillo chiles, tops removed For the Spices 12 black peppercorns 6 cloves 1 piece (2 in) cinnamon stickor 2 tsp ground cinnamon 2 tbsp dried Mexican oregano For the Nuts to 1 cup lard or vegetable oil memory

cup sesame seeds cup dry-roasted unsalted peanuts cup slivered blanched almonds cup walnuts or pecans For the Dried Fruit cup golden raisins 1 cup pitted dried prunes, sliced 1 cup pitted dried apricots, sliced 1 to 1 cups dry sherry, heated For the Plantain 1 large, very ripe plantain, peeled and cut into inch slices 2 tbsp butter or lard For the Vegetables intel

head garlic (about 8 cloves), peeled and cut into inch slices 1 large onion, unpeeled 1 lb firm ripe, red tomatoes (2 large or 3 to 4 medium) lb fresh tomatillos For Pureeing 4 to 5 cups Caldo de Pollo To Complete the Dish 1 tablet (3 ounces) Mexican chocolate, chopped Rinse chiles under cold running water, removing seeds, tops and veins. Cover with boiling water and let soak until softened, no more than ten minutes, while you prepare the spices. Drain and set aside. as400

Heat a small, heavy skillet over medium-low heat. Add peppercorns and cloves; toast, shaking the pan and stirring constantly, until their aroma is released, about one minute. Set aside in small bowl. Lightly toast the cinnamon in same pan for about a minute; add to the pepper and cloves. (If using ground cinnamon, do not toast; just add to other spices when you ve finished toasting them.) Toast oregano in same pan until fragrant and add to spices. Set aside while you prepare nuts. averatec

In a heavy, medium-sized skillet, heat 2 to 4 tbsp lard or oil over medium heat until rippling. Add sesame seeds and cook, stirring, just until golden, about 3 to 4 minutes; do not let them darken. Remove to a medium-sized heatproof bowl. In the same pan, cook peanuts in same manner, stirring, until lightly browned, adding a little more lard. Add to bowl with sesame seeds. Cook slivered almonds, then pecans or walnuts in same way, using a little more lard each time and adding toasted nuts to sesame seeds and peanuts. Set aside. hardware

Combine raisins, prunes and apricots in a bowl and pour hot sherry over them. Set aside to soften. Heat butter or lard in a medium-sized skillet over medium heat until hot and bubbling, then add plantain slices and cook, stirring, until golden on both sides. Set aside. Heat griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Place unpeeled garlic and onion on griddle and roast, turning several times, until onion is blackened on all sides and garlic is dark brown and somewhat softened. Let cool slightly. Peel onion and garlic; coarsely chop the flesh of the onion. Set aside. On same griddle, roast tomatoes, turning several times, until blackened on all sides. Place in deep bowl to catch juices. Let cool slightly and peel. Drain canned tomatillos and set aside. dual xeon

Now you are ready to puree ingredients in sequence, working in batches according to the capacity of your blender and adding chicken stock as necessary to facilitate blending. Place as many of drained chiles and toasted spices in the blender as it can accommodate, with about 1 cup of chicken stock. Process until smoothly pureed, adding more stock if necessary. Repeat with remaining chiles and spices. storage

With a medium spoon, force puree through a medium-mesh sieve into a bowl; discard whatever won t go through. Scrape puree into a large, heavy saucepan; rinse out the blender to wash away any hard or fibrous bits. seagate

Puree sesame seeds and nuts in several batches with just as much chicken stock as necessary to help free the blades. Add to chile puree. Puree dried fruit and sherry along with saut d plantain in same manner, adding a little stock if necessary. Add to saucepan with chiles and nuts. Puree onion, garlic, tomatoes and tomatillos. Add to other purees in saucepan, along with chocolate. computer sales

Bring sauce to a boil over medium heat, stirring constantly. Reduce the heat to medium-low and simmer, uncovered, stirring often, for 30 minutes. TAMALES This is a basic, easy recipe for Tamales. There are so many variations on these you would be amazed. While they are traditionally wrapped in corn husks, you can also wrap them in banana leaves. They can be made with most any kind of meat or vegetarian filling. You can even make fruit tamales for dessert! (Link to tamale cookbook perhaps ) You can make these ahead of time-even a few days ahead of time. They refrigerate well. computer hardware

Be sure to begin steaming them about an hour before you re ready to sit down and eat. This delicious recipe t will delight your friends and family. Be sure to serve with some salsa fresca on the side for those who love to spice things up a little! Serves eight. printers

BASIC MASA DE HARINA FOR TAMALES

3 cups packaged Masa de Harina 2 cups lukewarm broth (from beef) 1 tsp baking powder 2/3 cup solid vegetable shortening Combine masa and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture. technology

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With RICK BAYLESS, award-winning, renown chef/owner of Chicago s top rated Frontera Grill, Topolobampo, and author of Traditional Mexican Cuisine, and CARMEN RAMIREZ DEGOLLADO, esteemed Mexican chef from Mexico City. Explore characteristics, heat, and uses of fresh and dried chilies with Rick Bayless then learn techniques in preparation of various Mexican sauces, Mexican salsas and Mexican regional dishes from Rick Bayless and Carmen Ramirez Degollado. computer repair

Traditional Mexican Cuisine video: Some Like It Hot: Cuisines of Chili Climates is a Chili Primer. Produced by Marie G. Kelley, Kelley Productions International. Marie G. Kelley, President and owner of KELLEY PRODUCTIONS INTERNATIONAL, is an award-winning WRITER/PRODUCER/ DIRECTOR of film and television documentaries, television commercials and programming, corporate and marketing videos, special interest/educational videos, print, and interactive multimedia projects, as well as producing events, promotions and culinary tours. used computers

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