Traditional Achiote Recado

Recipe by Rita1652
READY IN: 1hr 20mins
YIELD: 2 1/2 cups




  • 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.