Achiote Recados Rojas

1. 1

   Method

2. 2

   Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit.

3. 3

   Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.

4. 4

   Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.

5. 5

   Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks.

6. 6

   Variations

7. 7

   For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma.

8. 8

   For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido.

9. 9

   If you want, eliminate the cumin and cinnamon. Or add ground coriander.

No additional tips available.