Carne Colorada - Achiote Marinated Meat
March 24, 2020
"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."
- Serving Size: 1 (315.4 g)
- Calories 437.3
- Total Fat - 20 g
- Saturated Fat - 4.6 g
- Cholesterol - 133.8 mg
- Sodium - 1298.3 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 2 g
- Sugars - 1.4 g
- Protein - 52.2 g
- Calcium - 129.8 mg
- Iron - 5.6 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.2 mg
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.
Tips & Variations
No special items needed.