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.

Ingredients

oregano, yucateco toasted in a heavy skillet (or Mexican oregano)↗1 tablespoon
cumin seed↗1 teaspoon
annatto seeds (aka achiote)↗4 tablespoons
whole allspice12
peppercorn↗1⁄2 teaspoon
water (vinegar's better) or 3 -6 tablespoons white vinegar (vinegar's better)↗3 -6 tablespoons

Step-by-step instructions

1
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.
2
In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
3
Storage: This paste stores well in the freezer.

Source: food.com

Original recipe ↗

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