Achiote Paste
TIME/SERVINGS
Makes: 2 cups
From: Field Guide to Herbs & Spices , by Aliza Green
Achiote paste, a thick, deep-red seasoning also known as recado colorado, originated in the Yucatán region of Mexico. It is best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor. Ready-made achiote paste is sold under several brand names and need only be mixed with bitter orange juice, lime juice, or vinegar before use.
- 1/2 cup annatto seeds (or 3 tablespoons annatto powder)
- 10 cloves garlic
- 1 cup bitter (Seville) orange juice
- 2 tablespoons coriander seeds
- 1 tablespoon kosher salt
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 6 allspice berries
- 3 cloves
- Crush annatto seeds in a mortar, or use annatto powder. Toast garlic on a griddle until charred, then peel. Process the garlic and bitter (Seville) orange juice (or 1/2 cup each orange juice and lime juice) to a fine paste. Using a mortar and pestle or spice grinder, grind coriander seed, kosher salt, cumin seed, black peppercorns, allspice berries, and cloves. Stir the annatto and the spices into the garlic paste. Transfer to a glass jar and store refrigerated up to 2 months.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
I've never seen Seville orange juice in any of my local stores, can I substitute a mix of orange + lemon or lime juices? If so, what would be a good proportion of orange juice to lemon/lime juices?
The only bottled 'pure' Seville orange juice (not a marinade/mojo) I've found to date is El Mexicano brand Naranja Agria; see this topic for details: http://www.chowhound.com/topics/525528
The consensus of the above topic is that tart is better, which to me says at least one part lime/grapefruit juice to one part OJ.
Oh, yeah, add two Tbsp dried Mexican oregano to the OP's recipe.