Recado Rojo

June 28, 2024

Recado Rojo - kvalifood.com

Recado rojo is a brick-red Yucatecan spice paste built on annatto seeds, garlic, and sour orange juice. It is the base for cochinita pibil, pollo pibil, and many other Yucatecan dishes. A small amount goes a long way, and the paste keeps for months refrigerated.

Makes ca. 80 g paste

Ingredients

2 tbsp whole annatto (achiote) seeds (18 g)
1 tbsp whole black peppercorns (7 g)
1 tsp whole cumin seeds (2 g)
4 whole cloves (0.6 g), or 4 whole allspice berries
2 tsp dried Mexican oregano (3 g)
6 medium garlic cloves (ca. 30 g), peeled
1 tsp salt (6 g)
3 tbsp sour orange juice (45 ml), or substitute: 1 tbsp lime juice + 1 tbsp orange juice + 1 tbsp white vinegar
1/4 tsp ground cinnamon (optional)
1/2 tbsp whole coriander seeds (optional)

Directions

Toast peppercorns, cumin, cloves (or allspice), oregano, and coriander (if using) in a dry skillet over medium-low heat, 2-3 minutes, until fragrant. Let cool.
Grind annatto seeds in a spice grinder until powdered. Grind in short bursts and sieve out grit. Combine with toasted spices and grind together. Add cinnamon if using.
Crush garlic with salt in a mortar until smooth.
Work the ground spice mixture into the garlic paste. Add the sour orange juice gradually, mixing until you have a thick, smooth paste.
Rest at least 1 hour (overnight is better). Store refrigerated for up to several months.

Notes

To use: thin with additional sour orange juice. For cochinita pibil, use roughly 2 tbsp paste per 1 kg pork, thinned with 60 ml citrus juice.
Annatto stains hands and surfaces deep orange-red. Use gloves.
Allspice gives a rounder note; cloves are sharper. Both are traditional.