Recado Rojo

Name: Recado Rojo
Yield: makes about 1/2 cup
Ingredients: 1/2 cup annatto seeds; 2 tablespoons white or cider vinegar; 1 teaspoon black peppercorns; 1 teaspoon chopped fresh oregano leaves or dried Mexican oregano; 1 teaspoon cumin seeds; 1/3 cinnamon stick; 1 teaspoon coriander seeds; 1 teaspoon salt; 8 garlic cloves, peeled

December 14, 2011

Classically used for Cochinita Pibil (page 351), this gorgeous, bright red paste can be smeared on any meat you’re about to roast or grill. Its color belies its flavor, which is not at all hot (though you can throw a chile in there if you like). Annatto—or achiote—is something you’ve probably encountered unknowingly, since it colors processed cheeses, margarine, and lipstick. The triangular, brick-colored seeds of the annatto tree have been especially important in the Yucatán peninsula and South and Central America for centuries; make sure the seeds you buy are bright red, smell earthy or musky, and taste slightly peppery. Whole seeds keep for a year or more in a tightly covered container.

Recipe notes

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