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2026-01-30T11:55:04Z

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{{#seo:
|title=Achiote paste, Barbecue recipe
|titlemode=replace
|keywords=#achiotepaste #garlic #vegetables #mexicanoregano #spices #spice #annattoseeds #achiote #pestleandmortar #pork #cinnamon
|hashtagrev=032020
|description=Achiote paste or Recado rojo or is a popular blend of spices from Mexico used to season meat or vegetables
}}
'''[[Achiote]] paste''' or '''Recado rojo''' or is a popular blend of [[Spices|spices]] from Mexico used to season [[Meat|meat]] or [[Vegetables|vegetables]]. Originally a Mayan blend, it is now strongly associated with the [[Mexican Cuisine|Mexican cuisine]] of Yucatan.

The [[Spice|spice]] mixture usually includes [[Annatto|annatto]], [[Mexican oregano]], [[Cumin|cumin]], [[Clove|clove]], [[Cinnamon|cinnamon]], [[Black pepper|black pepper]], [[Allspice|allspice]], [[Garlic|garlic]], and [[Salt|salt]]. The [[Annatto seeds|annatto seeds]] dye the mixture red, and this gives the [[Meat|meat]] or [[Vegetables|vegetables]] it seasons a distinctive red hue.
{{recipesummary
|TotalCalories = 156
|PortionCalories = 39
|DatePublished=25th October 2012
|Author=JuliaBalbilla
|ImageComment = Tofu marinading in achiote paste
|Servings = Servings: 4 - Makes 1 cup of [[Achiote|achiote]] paste
|Difficulty = 1
|TotalTime = 10 minutes
|PrepTime = 10 minutes
|CookTime = None
|Image = [[Image:Tofu marinading in achiote paste.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Even tofu tastes good in this''

4.2/5

Great vegetarian dish

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| ¼ cup [[annatto seeds]]
| 1 tablespoon [[Coriander seeds|coriander seeds]]
| 1 tablespoon [[Mexican oregano]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| 1 teaspoon [[Black peppercorns|black peppercorns]]
| 2 whole [[Cloves|cloves]]
| 1 teaspoon [[Salt|salt]]
| 5 Cloves of [[Garlic|garlic]], peeled
| ½ cup [[Bitter orange|bitter orange]] [[Juice|juice]] or 1/3 cup [[White wine vinegar|white wine vinegar]]
}}
===Method===

{{RecipeMethod
| Using a [[Pestle and mortar|pestle and mortar]] or a [[Coffee grinder|coffee grinder]], grind the dry [[Spices|spices]]
| Peel and crush the [[Garlic|garlic]], mix with the [[Salt|salt]], [[Ground|ground]] [[Spice|spice]] mix and [[Orange juice|orange juice]] and mix to a smooth paste.
| Rub the mixture onto [[Chicken|chicken]], [[Pork|pork]] or [[Fish|fish]] and [[Marinate|marinate]] in a cool place for 4-6 hours then cook as you would normally.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Barbecue recipes]]
[[Category:Dips and sauces]]
[[Category:Latin American recipes]]
[[Category:Marinades dressings and butters]]
[[Category:Mexican recipes]]
[[Category:Fruit recipes]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/achiotepaste|#achiotepaste]] [[Special:Search/garlic|#garlic]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/mexicanoregano|#mexicanoregano]] [[Special:Search/spices|#spices]] [[Special:Search/spice|#spice]] [[Special:Search/annattoseeds|#annattoseeds]] [[Special:Search/achiote|#achiote]] [[Special:Search/pestleandmortar|#pestleandmortar]] [[Special:Search/pork|#pork]] [[Special:Search/cinnamon|#cinnamon]]
</code>

Achiote paste - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"