Achiote Marinade (Recado)

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   Crush the salt into the garlic using a mortar and pestle until a paste forms.

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   Add the annatto seeds, cumin, oregano, and black pepper and mix well.

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   Pour in the vinegar and orange juice and stir well.

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   Allow the marinade to sit for 5 minutes before using.

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   You will notice that the marinade will become thicker after it sits for a few minutes.

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   If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.

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   INGREDIENTS

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   Annato Seed

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   This seed, which is also called achiote, gives off a musky and earthy flavor.

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    It comes from the annatto tree and is used for both its flavor and red coloring.

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    It is fine to use annatto powder, but the ground seeds are a much better option.

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    The seeds are rather hard to crush by hand.

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    If you do not have a spice grinder, use your blender to create the powder.

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    TECHNIQUES

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    Making a Garlic Paste

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    When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste.

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    This technique somehow magically mellows out the pungent flavor of raw garlic.

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    While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.

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    ADVANCE PREPARATION

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    This marinade can be stored in an airtight container in the refrigerator for up to 1 week.

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    This marinade goes incredibly well with chicken, fish, and pork.

* Per serving · 4 servings · Values may vary.