Recipe courtesy of the National Cattleman’s Beef Association
Cook’s Tip: Aji amarillo paste is available in Hispanic markets. One finely minced frozen aji amarillo, yellow mirasol or one-half habanero pepper may be substituted for aji paste. For less heat, remove seeds and ribs from peppers.
Cook’s Tip: Annatto seeds, also called achiote, are small, hard, dark-red seeds from the annatto tree and are available in Hispanic markets. They are ground and used in spice pastes or dry rubs and impart a mild earthy flavor and golden to orange color to foods. If unavailable, 1/4 teaspoon turmeric may be substituted for the annatto oil to add golden color to the quinoa.
Cook’s Tip: Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.
Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Cook’s Tip: For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.
To Make Annatto Oil: Heat 2 tablespoons annatto seeds in 1/4 cup olive oil in 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Calories from Fat 145 (33%)
(25%)Total Fat 16g
(28%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrate 47g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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