Recipes with achiote

4 recipes that use achiote, with photos, step-by-step instructions and cook times. The quickest, Locro de papa, takes 50 minutes. It is most often cooked with garlic, onion and avocado.

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Locro de papa

Locro de papa is Quito's comfort soup, eaten on cold afternoons in the Andean highlands where nights drop near freezing. Potatoes are cooked until half of them dissolve into a thick, achiote-tinted broth, then finished with milk and cubes of fresh cheese that soften into strings. Bowls are crowned with avocado slices and served with ají (chilli sauce) on the side. Ecuador uses two potatoes, a floury one to thicken and a waxy one to hold its shape. Chef's tip: add the cheese off the heat; it should soften and go stretchy, not melt into an oily layer.

50 minSoups

by KrazyBadal 0 views

Llapingachos

Llapingachos come from the central highlands of Ecuador, especially Ambato and the markets of Riobamba, where women fry them by the dozen on huge round griddles. The patties are mashed potato coloured with achiote, stuffed with cheese and spring onion, and browned until crisp. A full plate adds peanut sauce, a lime-dressed onion and tomato salad, avocado and a fried egg (the market version also includes chorizo, left out here). Chef's tip: chill the shaped patties for 30 minutes; cold patties hold their shape and get a better crust.

80 minVegetarian

by KrazyBadal 0 views

Cochinita pibil

The Maya of the Yucatán peninsula cooked pork in a pib, a pit lined with hot stones, and in Mérida cochinita pibil is still sold at dawn from market stalls, piled into tacos and tortas for breakfast. Pork shoulder sits overnight in a brick-red paste of achiote and sour orange juice, then roasts slowly wrapped in banana leaves until it pulls apart, soaking in its own tangy juices. It goes into warm tortillas with bright pink pickled onions and, for the brave, a habanero salsa. Chef's tip: if you can't find bitter Seville oranges, mix sweet orange juice with lime juice; the sourness is what tenderises and balances the pork.

270 minMeat

by KrazyBadal 0 views

Kak'ik

Kak'ik is a red, aromatic turkey soup from the Q'eqchi' Maya of Alta Verapaz, around Cobán, and is cooked for weddings, saints' days and Christmas; it is now recognised as part of Guatemala's cultural heritage. Turkey legs simmer in a broth flavoured with toasted tomatoes, guajillo and pasa chillies, achiote, coriander and mint, and it is served with tamalitos or rice. The mistake is not toasting the chillies and tomatoes; the slight char gives the soup its smoky depth. Chef's tip: toast the dried chillies only for seconds, until they puff and smell fruity, or they turn bitter.

115 minSoups

by KrazyBadal 0 views

Locro de papa

Llapingachos

Cochinita pibil

Kak'ik

Goes well with achiote