Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons annatto seeds

  3. 1/2 cup water

  4. 1 teaspoon ground allspice

  5. 2 teaspoons ground black pepper

  6. 1/2 cup ancho chile powder

  7. 4 teaspoons kosher salt

  8. 1 tablespoon mexican oregano -- toasted and ground

  9. 3 cloves garlic -- peeled

  10. 1/2 medium white onions -- thickly sliced

  11. 1/4 cup apple cider vinegar

  12. 1 1/2 cups freshly squeezed orange juice

  13. 1/4 cup freshly squeezed lemon juice

Instructions Jump to Ingredients ↑

  1. This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.

  2. Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened.

  3. Pan roast the garlic and onions until brown and soft.

  4. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.


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