Traditional Achiote Recado Recipe

Name: Traditional Achiote Recado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 2 tablespoons achiote seeds (* annatto); 4 cloves garlic, unpeeled; 1/2 medium white onion, sliced 1/2 inch thick; 1 tablespoon dried Mexican oregano (*); 1 teaspoon freshly ground allspice; 2 teaspoons fresh ground black pepper; 1/2 cup dried ancho chile powder (*about 2 ounces); 4 teaspoons coarse salt; 1/4 cup cider vinegar; 1 1/2 cups fresh orange juice

Servings: persons

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

1
In a small saucepan bring water and achiote seeds to a boil.
2
Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
3
(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.
4
Discard garlic skins.
5
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.
6
Cool oregano completely and in an electric coffee/spice grinder grind fine.
7
Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
8
Recado may be made 5 days ahead and chilled and covered.

kcal

Calories

Carbs

Protein

Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup water, 2 tablespoons achiote seeds (* annatto), 4 cloves garlic, unpeeled, 1/2 medium white onion, sliced 1/2 inch thick, and more.

Yes, Traditional Achiote Recado 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.

Traditional Achiote Recado

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