ACHIOTE RECADOS ROJAS

ACHIOTE RECADOS ROJAS image

Yield 10 pork chops

Number Of Ingredients 9

Annatto seeds -- 2 tablespoons
Peppercorns -- 1 tablespoon
Whole cloves or allspice berries -- 5 or 6 (allspice)
Mexican dried oregano -- 2 teaspoons
Cumin seeds -- 2 teaspoons
Cinnamon -- 1 teaspoon
Salt -- 2 teaspoons
Garlic cloves -- 8 to 10
Sour orange juice 1/4+cup (1/2 lemon juice, 1/2 orange juice)

Steps:

Method Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit. Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth. Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld. Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks. Variations For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma. For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido. If you want, eliminate the cumin and cinnamon. Or add ground coriander.