Traditional Achiote Recado
This mild, citrusy red spice paste comes from the Yucatan, where it typically flavours suckling pig. Use as a rub for meat, fish, and poultry.
Prep Time: 2 hours 10 minutesCook Time: 35 minutes
Total Time: 2 hours 45 minutes
2 1/2 cups
Ingredients:
- 1/2 cup water
- 2 tbsp annatto seeds
- 1/2 tsp allspice
- 1/2 tsp canella
- 2 tsp ground black pepper
- 1/4 cup each ancho and chipotle powder
- 4 tsp sea salt
- 1 tbsp ground Mexican oregano
- 3 cloves garlic, pan-roasted, then peeled
- 1/2 onion, thickly sliced, sautéed
- 1/4 cup pineapple vinegar or apple
- cider vinegar
- 1 1/2 cups orange juice
- 1/4 cup lemon juice
Preparation:
Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened.
Drain and put in a blender or food processor along with all the remaining ingredients. Blend until smooth.
Credits:
