Recado Rojor / Achiote Paste

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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