Ecuadorian Carne Colorada

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Recipe: #36615

March 13, 2021

"From the northern provinces of Imbabura and Carchi in Ecuador. "Carne Colorada" translates as red meat, and this dish gets its name from the achiote marinade that turns the meat a distinctive orange-red color. This typical dish is served with a number of side dishes, including fried ripe plantains, hominy, potato patties, avocado, rice, yuca, corn nuts, and pickled onions. DOES NOT INCLUDE MARINATING TIME OF TWO HOURS. Achiote powder and seeds can often be found in the international aisle of your supermarket, or for sure at any Hispanic market."

Original is 4-6 servings


  • Serving Size: 1 (316.2 g)
  • Calories 437.7
  • Total Fat - 20 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 133.8 mg
  • Sodium - 1298.3 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 2 g
  • Sugars - 1.5 g
  • Protein - 52.2 g
  • Calcium - 130 mg
  • Iron - 5.6 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Make the marinade: In a small blender, blend all of the marinade ingredients until you have a smooth puree.

Step 2

Cut the steak or tenderloin into medium sized cubes or strips. Place in a non-reactive bowl and pour the marinade over the meat. Stir to fully coat. Refrigerate for two hours.

Step 3

Meanwhile, make the achiote oil. Heat the oil in a large skillet over medium heat. Add the achiote seeds and simmer for about 10-15 minutes or until the seeds have colored the oil. Remove and discard the seeds.

Step 4

When the meat is done marinating, heat the achiote oil over medium high heat. Add the beef and cook until the sauce is reduced completely, about 20 minutes. Stir frequently to keep the meat from sticking to the pan and burning. Taste for seasoning and adjust if needed. Serve with your choice of traditional side dishes.


No special items needed.

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