Best Recado Rojor Achiote Paste Recipes

Recado Rojor / Achiote Paste image

Provided by Rita1652

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

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 white vinegar

Steps:

Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
Blend the ground spices with remaining ingredients until it is smooth.
Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
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.
To use, mix with more Seville orange juice.
Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

Nutrition Facts : Calories 59.1, Fat 0.4, SaturatedFat 0.1, Sodium 297.7, Carbohydrate 12.9, Fiber 1.1, Sugar 0.4, Protein 2.5

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.)