Best Recado Rojo Recipes

Recado Rojo image

Provided by Pneuma

Categories Grains

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1 tablespoon oregano, yucateco toasted in a heavy skillet (or Mexican oregano)
1 teaspoon cumin seed
4 tablespoons annatto seeds (aka achiote)
12 whole allspice
1/2 teaspoon peppercorn
3 -6 tablespoons water (vinegar's better) or 3 -6 tablespoons white vinegar (vinegar's better)

Steps:

Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
Storage: This paste stores well in the freezer.

Nutrition Facts : Calories 1052.8, Fat 33.5, SaturatedFat 9.6, Sodium 300.8, Carbohydrate 284.2, Fiber 87.8, Sugar 0.4, Protein 26.5

Traditional Achiote Recado image

Provided by Reed Hearon

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

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

Steps:

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