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10 Serves
89 Mins
Toast the annatto seeds, cumin seeds, and cloves in a dry frying pan over medium heat until fragrant, then transfer to a spice grinder to process into a fine powder.
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EgyptianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
10 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
235 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a bowl, combine the ground spice mixture with garlic paste, salt, black pepper, and oregano, then gradually whisk in the bitter orange juice and a splash of cooking oil to form a thick, smooth paste.
Heat the remaining cooking oil in a saucepan over low heat and gently cook the paste for 60 minutes, stirring occasionally to allow the flavors to meld and the annatto to release its color.
16
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Mexican
Spanish