Carne Colorada, Llapingachos and Curtido
This dish was an absolute winner and has played a big role in starting to cement Annatto as one of my new favourite spices.
Carne Colorado was eye fillet marinated for 24 hours in Annatto and a bunch of other spices. This gives it a distinctive colour and flavour.
Llapingachos are cheese stuffed potato patties served with a spicy peanut sauce. The potato is also seasoned with Annatto giving it a yellowish colour.
Curtido is onion and tomato salsa. The onion is first salted and left for about half an hour. The salt pulls a lot of the moisture out of the onion and renders it in a softer half cooked state. Great way to treat onions.
This dish is an absolute winner.
Next Up: Egypt