Prep 15 mins
Cook 0 mins
Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan. Achiote paste that is an ingredient in Mexican dishes and marinades. Posting for future use in this Challenge http://www.food.com/bb/viewtopic.zsp?p=5340511#5340511 Spices are annato, coriander, cumin, peppercorns, oregano and cloves all of which I have on hand so no need to buy it made.
- 1⁄4 cup annato seeds
- 1 tablespoon coriander seed
- 1 tablespoon oregano
- 1 teaspoon cumin seed
- 1 teaspoon black peppercorns
- 2 -3 whole cloves
- 1 habanero pepper, seeded, minced (optional)
- 1 teaspoon salt
- 5 cloves garlic, peeled
- -2 tablespoons bitter orange juice (Seville) or 1 -2 tablespoon white vinegar
- Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
- Blend the ground spices with remaining ingredients until it is smooth.
- Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
- Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated.
- To use, mix with more Seville orange juice.
- Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.