Small Bowl of Achiote Paste
(click to enlarge)

Achiote Paste


Mexico, Yucatán etc.   -   Recado Colorado
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
30 min
Yes		 This Yucatán paste is now used widely in Mexico. An Oaxacan version has just achiote, salt, sugar, and sour juice, but it is not widely used. See also Comments.

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5
2
1
2
2
8
1
1
-----
2
8
3/4
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T

T
t
t

T
T
---

cl
c
---
-- Grind
Achiote Seeds (1)
Cloves
Peppercorns blk
Cumin Seeds
Coriander Seeds
Allspice
Oregano, Mex (2)
Salt
-- Blend
Habanero (3)  
Garlic
Sour Orange (4)
------------
Make   -   (30 min)
  1. Cap, core, and seed HABANEROS. Chop medium.
  2. Crush GARLIC and chop medium
  3. Squeeze SOUR ORANGE JUICE (or fake it up - see Note-4).
  4. In a spice grinder, grind all Ground items.
  5. Grind together all Spices items.
  6. Put All Solids in a Blender or Mixie, with just enough Juice to blend. When it's smooth, add the rest of the Juice and run a few seconds.
  7. Refrigerated in a sealed container, this will keep a couple of weeks. For longer storage, freeze it or make it with Cider Vinegar instead of Sour Orange Juice.
NOTES:

  1. Achiote Seeds:

      [Annatto]   For details see our Achiote / Annatto page.

  2. Oregano, Mexican

      Mexican Oregano and True Oregano are imperfectly interchangeable. True Oregano is a Mint, and Mexican Oregano is a Verbena. Mexican Oregano is available in Mexican markets and on-line, but if you don't have it, you can use True Oregano. For details see our Mexican Oregano page.

  3. Habaneros:

      Two Habaneros make this paste fairly sharp. If you are more chili adverse, use just one, or use some other chili. Use your own best judgement here. For details see our Mexican Chilis page.

  4. Sour Orange Juice:

      [Bitter Orange, Seville Orange]   If you don't have this, use 1/2 cup Orange Juice, 1/4 cup Lemon Juice, and 2 Tablespoons Lime Juice. For details, see our Sour Orange page.

  5. Comments:

      This recipe is far superior to commercial pastes. As given, it makes a good rub, but when using as a marinade, dilute it a little with water. For use as a colorant, follow the recipe.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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