Carne colorada {Achiote marinated meat}

Name: Carne colorada {Achiote marinated meat}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 lbs of beef top sirloin or pork tenderloin; 6 garlic cloves; 1 red onion; 2-3 tbs ground achiote or annatto; 1 tbs ground cumin; ½ tbs oregano; 2 tsp salt; 2 tbs lemon juice; ½ cup of beer; 3 tablespoons of oil; 1 tablespoon of achiote seeds; salt to taste; Mote or hominy corn; LLapingacho potato patties or boiled potatoes; Boiled yuca/cassava; Fried ripe plantains; Onion curtido; Avocado slices and/or side salad; Aji criollo; Tostado/cancha/chulpi corn nuts; Cheese slices or cheese sauce

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4.8

237 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
45 mins
Servings
4 to 6
Course
Main Course
Cuisine
South American, American, Ecuadorian

Carne colorada {Achiote marinated meat}

Iris Warren

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Carne colorada is an annatto or achiote marinated meat dish from Ecuador, this traditional recipe is made with beef or pork cooked in a bright red achiote sauce.

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Ingredients

Servings

2 lbs of beef top sirloin or pork tenderloin cut into medium sized cubes or strips

For the achiote marinade:

6 garlic cloves
1 red onion chopped in large chunks
2-3 tbs ground achiote or annatto
1 tbs ground cumin
½ tbs oregano
2 tsp salt
2 tbs lemon juice
½ cup of beer can also use chicha or water

Achiote oil to cook the carne colorada:

3 tablespoons of oil butter or lard
1 tablespoon of achiote seeds
salt to taste

Side dishes:

Mote or hominy corn
LLapingacho potato patties or boiled potatoes
Boiled yuca/cassava
Fried ripe plantains
Onion curtido
Avocado slices and/or side salad
Aji criollo
Tostado/cancha/chulpi corn nuts
Cheese slices or cheese sauce

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Instructions

Blend the garlic cloves, red onion, achiote powder, ground cumin, oregano, 2 teaspoons of salt, lemon juice, and beer until you have a smooth puree.
Place the meat pieces in a bowl and combine with the marinade. Cover and let rest in the fridge for at least two hours (overnight is ideal).
Heat the oil (or butter/lard) in a large sauté pan over low to medium heat; add the achiote seeds and simmer for about 10-15 minutes or until the color from the seeds has transferred to the oil. Use a slotted spoon to remove the seeds from the oil and discard the seeds.
Heat the achiote oil over medium high heat, add the beef and cook until the sauce is reduced completely, about 20-30 minutes. Stir frequently to keep the meat/sauce from burning.
Taste and adjust salt if needed. Serve with your choice of side dishes.