Recado Rojor Achiote Paste Recipes

RECADO ROJOR / ACHIOTE PASTE

Steps:

• 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.

RECADO ROJO

Steps:

• Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
• In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
• Storage: This paste stores well in the freezer.

TRADITIONAL ACHIOTE RECADO

Steps:

• 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.)

TRADITIONAL ACHIOTE RECADO

Steps:

• 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.