Recado Rojor / Achiote Paste

• annato seeds↗1⁄4 cup
• coriander seed↗1 tablespoon
• oregano↗1 tablespoon
• cumin seed↗1 teaspoon
• black peppercorns↗1 teaspoon
• cloves↗2 -3 whole
• habanero pepper↗1

  seeded, minced (optional)

• salt↗1 teaspoon
• garlic↗5 cloves

  peeled

• bitter orange juice (Seville) or white vinegar tablespoons

Step-by-step instructions

1. 1

   Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.

2. 2

   Blend the ground spices with remaining ingredients until it is smooth.

3. 3

   Moisten with the vinegar or bitter orange juice so that you have a smooth paste.

4. 4

   Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months when refrigerated.

5. 5

   To use, mix with more Seville orange juice.

6. 6

   Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.