Carne colorada {Achiote marinated meat}
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
45 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Carne colorada {Achiote marinated meat}
Description
The recipe uses beef top sirloin or pork tenderloin cut into cubes or strips, marinated for at least two hours in a puree of garlic, red onion, annatto powder, cumin, oregano, salt, lemon juice, and beer. This marinade imparts a distinct deep red color and earthy, slightly citrus flavor from the lemon juice and spices.
To cook, annatto seeds are simmered in oil or butter until the oil turns bright red, then the seeds are removed to create achiote oil. The marinated meat is cooked in this oil until the sauce reduces completely, creating a tender, well-seasoned entrée.
Carne Colorada traditionally pairs with hearty sides like hominy corn, boiled or fried plantains, potatoes, avocado, and a variety of accompaniments such as onion curtido and toasted corn nuts. This makes it suitable for a full meal with varied textures and flavors.
Variations may include using chicken instead of beef or pork for a lighter take on the dish.
Ingredients
- 2 lbs beef top sirloin cut into medium sized cubes or strips, or pork tenderloin
For the achiote marinade:
- 6 garlic cloves
- 1 red onion chopped in large chunks
- 2-3 tbs annatto ground; or achiote
- 1 tbs cumin ground
- ½ tbs oregano
- 2 tsp salt
- 2 tbs lemon juice
- ½ cup beer can also use chicha or water
Achiote oil to cook the carne colorada:
- 3 tablespoons of oil butter or lard
- 1 tablespoon achiote seeds
- salt to taste
Side dishes:
- Hominy corn or mote
- potato patties LLapingacho style, or boiled potatoes
- yuca boiled, also known as cassava
- plantains fried, ripe
- onion curtido
- avocado slices and/or side salad
- salad greens slices and/or side salad
- aji criollo
- toasted corn nuts also known as cancha or chulpi
- cheese slices or sauce
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.
Notes
- This dish can be prepared using chicken as an alternative to beef or pork.
User Reviews
Overall Rating
4.8
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