Achiote Paste Recipe (Recado Rojo)

Achiote paste (also known as recado rojo) is most prominently used in Mexican cuisine, particularly in the Yucatán region for dishes like Cochinita Pibil and in Tacos al Pastor marinades, but it is also a staple in many other cuisines throughout Central America, the Caribbean, South America, and Filipino cuisine. The paste, made from ground annatto seeds, imparts a signature an earthy, somewhat sweet and spicy, slightly smoky flavor and can be used as a sauce, marinade, or rub for meat, chicken, and fish. (Achiote is pronounced: ah-chee-OH-tay)

Achiote paste is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. While pre-made achiote paste is easy to purchase and needs to be diluted with water or broth for cooking, homemade achiote paste offers a far superior flavor and is worth the effort. You'll need a spice mill and blender to achieve the desired consistency.

It is traditionally used as seasoning in the famous Yucatecan and Central American dishes, mainly those influenced by the Mayan culture. It is ideal to marinate or to prepare grilled or roasted beef, chicken and the most famous Cochinita Pibil. Other recipes that use achiote paste: Tacos al Pastor and Pollo Yucateco Asado (Yucatán-Style Grilled Chicken)

Note: Sazon and achiote paste are different. Sazon is a powder and is sprinkled into recipes to add a boost of flavor while achiote paste gets its texture from the bitter orange juice. Sazon also includes cilantro while achiote paste calls for cloves, creating separate flavor profiles.

1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon kosher salt
5 cloves garlic, peeled and coarsely chopped
1/2 cup bitter orange juice (or 1/4 cup orange juice plus, 1/4 cup Mexican lime juice or 1/3 cup white vinegar)

Grind annatto seeds, coriander seeds, dried oregano, cumin seeds, black peppercorns, and cloves in a spice mill or with a mortar and pestle.

Place the ground spices with kosher salt, cloves garlic, and bitter orange juice (or 1/4 cup orange juice plus 1/4 cup Mexican lime juice or 1/3 cup white vinegar) in a blender and process until it is smooth.

Store your achiote paste in an airtight container in the refrigerator. Use as instructed in your recipe.

The paste will last a month stored in an airtight container in the refrigerator.

Yield: 2/3 cup

Some Ways to Use:

• Rub the mixture onto chicken, pork, or fish and let it sit for 4 to 6 hours.
• Use as a marinade - You can also dilute it with water, broth, citrus juice, Worcestershire sauce, or vinegar and use it as a marinade. Cook or grill as usual.
• Use it in empanadas or tamales - The paste can also be added to empanada and tamale dough for color and flavor.