Health and family
Achiote is a frequent ingredient in dishes of traditional Guatemalan gastronomy, which not only gives them an intense red coloration, but an unmistakable and delicious flavor.
Shrimp marked with risotto, recipe prepared by chef Luis Castillo. (Free Press Photo, Courtesy of Luis Castillo)
Its culinary uses date from pre -Hispanic era. Chef Luis Castillo proposes to use it for marinated shrimp, which are excellent as an original entrance.
Ingredients
1 pound of shrimp
3 tomatoes
1 onion
½ cup of achiote
1 Chile passes
1 Chile Guaque
2 garlic
1 cup of consommé or broth
1 BLOCK Maxan leaves
Salt and pepper
For the risotto:
1 cup of rice for risotto
3 cup of consommé or broth
3 tablespoons of butter
4 tablespoons of achiote
Salt and pepper
Preparation
- Heat a iron and roast vegetables. When they are ready, liquefy them with the achiote, chiles and broth.
- Make a packaging with Maxán leaves. Place shrimp and liquefied marinade inside. Close well and cook for 25 minutes.
- To make the risotto, heat a pan and place the butter. Brown onion and garlic. Add the rice and achiote. Save and add the broth. Let cook for 25 minutes over low heat.
- Serve a shrimp with its sauce, risotto and steamed vegetables. Decorate with Maxán sheet.
Achiote
He Achiote (Bixa Orellana) It is a native tropical bush, whose fruit tiny seeds that are used to give color and flavor to various dishes are extracted. It can be added to errands, and is often used to marinate meats and fish. Ground achiote can be used like any other dry spice. It can be sprinkled on meats and mix with rice dishes, as well as add it to soups, stews and sauces.
The Maya and Aztecs used it to dye textiles and as a body, food and beverage dye. It is also used in the food, textile and cosmetic industry, classified with the E-160B code (Bixina). It is used to give color to cheeses, ice cream or sausages.
It is a powerful antioxidant, for its carotenoid and flavonoid content, and helps reduce blood sugar. Therapeutic properties are attributed to relieve kidney problems, stomach pathologies, conjunctivitis, headache and wounds.
Chef profile
- Luis Castillo is a professional chef and culinary director of the Chef’s Center Host Kitchen Academy.
- In culinary Olympics in Luxembourg, in 2010, he won a gold medal.
- That year he obtained a bronze medal, master category, representing Guatemala in the Cup of the Americas, in Ecuador.
- In 2011 he was awarded as a chef of the year, with the gold holder.
- He has been an advisor to several food restaurants and brands. He has received recognition as judge in competitions of the World Association of Chefs Societies and in the Cup of the Americas.
- Currently, it provides culinary advice for chefmarket.