1/1 Photo of Traditional Achiote Recado
1 hr 20 mins
This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill
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Units: US | Metric
- 1/2 cup water
- 2 tablespoons achiote seeds (* annatto)
- 4 cloves garlic, unpeeled
- 1/2 medium white onion, sliced 1/2 inch thick
- 1 tablespoon dried Mexican oregano (*)
- 1 teaspoon freshly ground allspice
- 2 teaspoons fresh ground black pepper
- 1/2 cup dried ancho chile powder (*about 2 ounces)
- 4 teaspoons coarse salt
- 1/4 cup cider vinegar
- 1 1/2 cups fresh orange juice
- 1In a small saucepan bring water and achiote seeds to a boil.
- 2Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
- 3(Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
- 4Discard garlic skins.
- 5In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
- 6Cool oregano completely and in an electric coffee/spice grinder grind fine.
- 7Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
- 8Recado may be made 5 days ahead and chilled and covered.
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Nutritional Facts for Traditional Achiote Recado
Serving Size: 1 (717 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 176.7
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 3969.9 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 10.4 g
- Sugars 15.4 g
- Protein 4.9 g
The following items or measurements are not included: