Along with Cochinita Pibil (page 351), this is among the best uses for the annatto-based Recado Rojo, one of the most beautiful and flavorful sauces in the world. Serve with loads of plain white rice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet and turn the heat to medium-high. Add the onions and a pinch of salt and cook, stirring occasionally, until they are soft, about 10 minutes. Add the tomatoes and cayenne or black pepper and cook, stirring once or twice, until the tomatoes break down, 10 minutes or so. Stir in the Recado Rojo and simmer until the mixture is thick, about 10 minutes. (You can prepare the dish to this point and let sit for an hour or two before reheating and adding the shrimp.)
Step 2
Add the shrimp and cook, stirring occasionally, until pink and firm, 5 minutes or so. Taste and adjust the seasoning, adding more salt, pepper or cayenne, or Recado Rojo as you like. Garnish with the cilantro and serve immediately.
Ribs in Annatto Sauce
Step 3
Incredibly, not much different, but more time-consuming: Before beginning, parboil about 4 pounds of spareribs in water to cover until tender, at least 30 minutes (you can do this in advance, then drain the ribs, wrap them well in foil, and refrigerate). Step 1 remains the same. In step 2, add the drained ribs to the sauce and cook, stirring occasionally, until very tender and nearly falling from the bone, perhaps another half hour or so. Serve as directed.
