Carne colorada {Achiote marinated meat}
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.
Servings 4 to 6
Ingredients
- 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
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
You can also make a variation of this dish using chicken.