Recado Rojor / Achiote Paste

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup annato seeds
• 1 tablespoon coriander seed
• 1 tablespoon oregano
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns
• 2 -3 whole cloves
• 1 habanero pepper, seeded, minced (optional)
• 1 teaspoon salt
• 5 cloves garlic, peeled
• -2 tablespoons bitter orange juice (seville) or 1 -2 tablespoon vinegar

Recipe

• 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. whether dried, or as a paste, the recado will keep for several months when refrigerated.
• 5 to use, mix with more seville orange juice.
• 6 rub the mixture onto chicken, lamb or fish and let it marinate for 4-6 hours then cook as usual. or use the achiote as an ingredient in another dish.