![]() ![]() One was achiote negro – it was black, black, black. Apparently there are different types of achiote. Neither looked the same as what you took out of your box last night.I got them both at Del Leon’s. I purchased (awhile back) 2 kinds of “Achiote” paste (they were in a brick form). I ran into a problem, however, and wonder if you could help me out or clarify one of the ingredients. We have company coming this weekend so I thought I would make the sauce ahead, so got my tomatoes and seasonings. I took a couple of your classes and was in your class last night (Enchilada sauce). ![]() I seriously encourage you to make this Marinated Achiote Chicken recipe (Pollo Pibil).Hi Lynne. I baked the chicken in my Chamba pottery baking dish - it can go on the fire, in the oven, and is beautiful to serve in. Gabriel, what was it!? Please tell me in the comments! Truth be told, Gabriel sold me a second type of dried pepper that was meant to be in the recipe, but by the time I got it home I couldn’t remember what it was called, so I omitted it. The mild flavor of achiote paste is slightly sweet and peppery.A gorgeous deep red color, achiote paste originated in the Yucatán region of Mexico and can be used in sauces, marinades or rubs. ![]() Achiote paste, which is typically formed into a small block, is a Mexican ingredient that consists of ground annatto seeds and various spices that might include cumin, pepper, coriander, oregano, cloves, and garlic. Achiote is another name for annatto seeds.Some of the dozens of spices that line the shelves in Semillas y Especias el Gavilan. Guajillo chile peppers have a sweet, smoky flavor that’s delicious in sauces, marinades, sauces, and so on.Unlike many dried peppers, Guajillos have the same name whether they’re fresh or dried, though they’re most commonly found in their dried form.Available year round, Guajillos are currently one of the most commonly grown chile peppers in Mexico. ![]() Gabriel Vasquez inside his store, Semillas y Especias el Gavilan. I imagined how delicious that tangy sweetness would be with the smoky guajillo peppers and the achiote paste. When he mentioned adding orange juice, I was in. I was hanging on his every word as he so kindly, generously shared his creation with me. Gabriel immediately grabbed the achiote paste off another shelf, and off the top of his head, he described what I’m calling Marinated Achiote Chicken Recipe. I loved the look of these brooms outside Gabriel's store, and of course, the pretty Guajillo chile peppers. I asked Gabriel what he cooks with them, and he started telling me about a chicken recipe he makes for his friends. The Guajillo chile pepperswere such a pretty, deep red color that I had to get some. The variety of spices and dried peppers was exciting. You can find out all about Gabriel, and how the store got its interesting name here. This tiny shop also holds the largest dried pepper selection in Loreto. One of my favorite shops was Semillas y Especias el Gavilan, which translated means “Seeds and Spices Sparrow Hawk.” Gabriel Vazquez owns and runs the shop, which isn’t just full of seeds and spices. The weekend consisted of relaxing, paddle boarding, eating some of the best Mexican food ever, shopping in charming stores, and then some. My cousins have a home there, and I visited for the first time. I'm not an authority on Mexican cuisine - a local in Loreto, Mexico gave me a rough idea of ingredients and instructions for this dish. This beautiful, Marinated Achiote Chicken Recipe, also called Pollo Pibil, is juicy, succulent, and full of rich, deep Mexican flavors. ![]()
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