Recado Rojo (Achiote Paste)
1 1/2 Tbs annato seeds OR 1 Tbs ground annato (achiote)
2 tsp dried Mexican oregano
1 1/2 tsp whole coriander seeds
1 1/2 tsp whole black peppercorns
1 tsp coarse or kosher salt
1/2 tsp whole cumin seeds, toasted
1/2 tsp granulated garlic
3 whole cloves
1 - 2 Tbs sour orange (Seville) juice or white wine vinegar
In a small pan over medium heat, toast the cumin seeds until the aromas release and the seeds start to brown and pop. Remove from the heat and allow to cool.
In a spice grinder/coffee grinder, combine the annato seeds, oregano, peppercorns, salt, toasted cumin seeds, granulated garlic and cloves. Pulse until all the spices are completely powdered and no large particles remain. This can take a little while as the annato seeds are quite hard.
Pour the powdered mix into a small bowl and add 1 to 2 Tablespoons of white wine vinegar or sour orange juice just until the spices are thoroughly moistened and hold together in a dry but pliable paste. Yields about 1/4 cup.
Note: There are as many different recipes for Recado Rojo as there are cooks. It is known as Achiote Paste, Recado Rojo or simply Recado depending on what part of the world one is in, but it is a common ingredient in both Mexican and Caribbean cuisine.
Seville oranges are highly seasonal and difficult to find at times. If you have access to a Latin market, look for naranja agria in the produce section, or there will sometimes be bottled naranja agria juice on the shelves. Goya is one brand. While sour orange juice gives you the most authentic flavor, regular white wine vinegar is an adequate substitute.
The Latin market is also a reliable source for annato seeds or ground annato, also called achiote. If you are unable to find it locally, on-line spice sources such as Pendery's or Penzey's carry them.
Most Latin markets carry boxes of pre-made Achiote Paste which is fine for general use, but it's generally more bland than homemade, so it's best to make it freshly whenever possible.
2 tsp dried Mexican oregano
1 1/2 tsp whole coriander seeds
1 1/2 tsp whole black peppercorns
1 tsp coarse or kosher salt
1/2 tsp whole cumin seeds, toasted
1/2 tsp granulated garlic
3 whole cloves
1 - 2 Tbs sour orange (Seville) juice or white wine vinegar
In a small pan over medium heat, toast the cumin seeds until the aromas release and the seeds start to brown and pop. Remove from the heat and allow to cool.
In a spice grinder/coffee grinder, combine the annato seeds, oregano, peppercorns, salt, toasted cumin seeds, granulated garlic and cloves. Pulse until all the spices are completely powdered and no large particles remain. This can take a little while as the annato seeds are quite hard.
Pour the powdered mix into a small bowl and add 1 to 2 Tablespoons of white wine vinegar or sour orange juice just until the spices are thoroughly moistened and hold together in a dry but pliable paste. Yields about 1/4 cup.
Note: There are as many different recipes for Recado Rojo as there are cooks. It is known as Achiote Paste, Recado Rojo or simply Recado depending on what part of the world one is in, but it is a common ingredient in both Mexican and Caribbean cuisine.
Seville oranges are highly seasonal and difficult to find at times. If you have access to a Latin market, look for naranja agria in the produce section, or there will sometimes be bottled naranja agria juice on the shelves. Goya is one brand. While sour orange juice gives you the most authentic flavor, regular white wine vinegar is an adequate substitute.
The Latin market is also a reliable source for annato seeds or ground annato, also called achiote. If you are unable to find it locally, on-line spice sources such as Pendery's or Penzey's carry them.
Most Latin markets carry boxes of pre-made Achiote Paste which is fine for general use, but it's generally more bland than homemade, so it's best to make it freshly whenever possible.
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