Recado Rojor / Achiote Paste
Ready In: 15 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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