Recado Rojor / Achiote Paste – a delicious recipe with annato seeds, coriander seed, oregano, cumin, black peppercorns, cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
2
Blend the ground spices with remaining ingredients until it is smooth.
3
Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
4
Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry.
5
Whether dried, or as a paste, the recado will keep for several months when refrigerated.
6
To use, mix with more Seville orange juice.
7
Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual.
8
Or use the achiote as an ingredient in another dish.
28
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ¼ cup annato seeds, 1 tablespoon coriander seed, 1 tablespoon oregano, 1 teaspoon cumin seed, and more.
Yes, Recado Rojor / Achiote Paste falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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