Achiote Paste- Recado de Adobo Colorado

                                                                                                                                          Photo: Laurie Smith http://www.lauriesmithphoto.com

When I first wrote this recipe, I started with whoel annatto seeds which are hard and  difficult to work but, with but with so many brands of commercial achiote paste available  to use as a base, I have changed the recipe. This recado is the basis of many Yucatecan Peninsula dishes such as cochinita pibil.  When made with vinegar, it will keep indefinitely in  the refrigerator but the flavor will be more subtle and true with the sour orange juice which reduces its shelf life to about 3 weeks..

You can brush it on a  whole fish and roast in a hot oven. Or use it as a marinade to make chicken or lean pork pibil-style. Line a  deep Ditch oven or pot with banana leaves long enough to have an over-hang of about 6-8 inches; arrange the marinated meat in one layer then flip the leaves over to cover and seal tightly with heavy aluminum foil.  Roast in a slow 300  degree oven until fork tender.  Top with pickled red onions (see recipe

One 4-ounce package achiote paste, preferably a Mexican brand such as El Yucateco.

4 large garlic cloves

1 1/2 teaspoons Mexican  oregano

1 1/2 whole black peppercorns

1 1/2 teaspoons cumin

1 1/2 teaspoons cilantro seeds

1 teaspoon whole allspice

1 teaspoon salt

1 1/4  cups sour orange juice (1/2 fresh lime and  1/2 fresh orange juices) or 1 1/4 cup mild white vinegar ( I use a Swiss brand called

Place the achiote paste and garlic in the bowl of the food processor and process until smooth.

Grind all the spices in a coffee grinder and add to the achiote. Process until well combined. Add the juice or vinegar a little at a time until thoroughly combined.

If you do not have a coffee or spice grinder, combine all ingredients in the container of the blender.  Process with

on/off motion until thoroughly pureed  It may be necessary to add more vinegar or sour orange juice to facilitate the blending.