RECADO ROJO

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Recado Rojo image

a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make.

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

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