Achiote paste or Recado rojo or is a popular blend of spices from Mexico used to season meat or vegetables. Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan.
The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the meat or vegetables it seasons a distinctive red hue.
| Achiote paste | |
|---|---|
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| Tofu marinading in achiote paste | |
| Servings: | Servings: 4 - Makes 1 cup of achiote paste |
| Calories per serving: | 39 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
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Best recipe reviewEven tofu tastes good in this 4.2/5 Great vegetarian dish |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ¼ cup annatto seeds
- 1 tablespoon coriander seeds
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 teaspoon salt
- 5 Cloves of garlic, peeled
- ½ cup bitter orange juice or 1/3 cup white wine vinegar
Method
- Using a pestle and mortar or a coffee grinder, grind the dry spices
- Peel and crush the garlic, mix with the salt, ground spice mix and orange juice and mix to a smooth paste.
- Rub the mixture onto chicken, pork or fish and marinate in a cool place for 4-6 hours then cook as you would normally.
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