Prep 20 mins
Cook 1 hr
This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill
- 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
- In a small saucepan bring water and achiote seeds to a boil.
- Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
- (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.
- Discard garlic skins.
- In 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.
- Cool oregano completely and in an electric coffee/spice grinder grind fine.
- Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
- Recado may be made 5 days ahead and chilled and covered.
I halved this recipe, it turned out so flavorful, yet very spicy hot from the chili powder. I mixed a little in with some ketchup and we dipped our vinegar and salt fries in them. I also used this for some fish sticks! Thanks Rita!