So yesterday was our first day without the family (boo!) and so I spent the entire evening cooking food for our site. Well…catching up, I should say! I had plenty of time because Angel spent the entire evening at the office. I hate that I didn’t get to spend time with him, but it forced me to get going again! Everything happens for a reason, but I’m hoping that he gets home earlier tonight so we can hang out. We have a busy September through January, so I’d like to catch up on us time for sure!
Spanish word of the day: achiote (annatto pepper)
*Culantro is not a typo. It is a plant that is native to, you guessed it, Puerto Rico. It’s has a similar flavor to cilantro, but stronger and has broad leaves. We can actually buy it here in Florida fairly easily, but if you can’t find it, here is a link to buy online, or just substitute coriander. Annato seeds are peppery with a hint of nutmeg in flavor and are used often in food coloring. When you see brightly orange Puerto Rican foods, it is usually due to this seasoning. You can find the link here to buy online, or just substitute with paprika if you don’t have it.
Culantro y Achiote Seasoning
1 Tbsp Sea Salt
1 Tbsp Annatto Seeds*
2 tsp Chicken Bouillon (can be omitted if you don’t want to make your own)
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Oregano
¼ tsp Cumin
¼ tsp Culantro*
Combine all ingredients and blend (we use a Bullet!).
Try this in our Puerto Rican Pastelón or Sofrito!