Traditional Achiote Recado

Rita~'s Note:

This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2.5 cups

• ½ cup water
• 2 tablespoons achiote seeds (* annatto)
• 4 cloves garlic , unpeeled
• ½ medium white onion , sliced 1/2 inch thick
• 1 tablespoon dried Mexican oregano (*)
• 1 teaspoon freshly ground allspice
• 2 teaspoons fresh ground black pepper
• ½ cup dried ancho chile powder (*about 2 ounces)
• 4 teaspoons coarse salt
• ¼ cup cider vinegar
• 1 ½ cups fresh orange juice

Directions:

1. In a small saucepan bring water and achiote seeds to a boil.
2. Cook 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.
4. Discard garlic skins.
5. 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.
6. Cool oregano completely and in an electric coffee/spice grinder grind fine.
7. Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
8. Recado may be made 5 days ahead and chilled and covered.

Reviews

[Sharon123]

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!