Traditional Achiote Recado

Ingredients

• 1/2 cup water
• 2 tablespoons achiote seeds (* annatto)
• 4 cloves garlic, unpeeled
• 1/2 medium white onion, sliced 1/2 inch thick
• 1 tablespoon dried Mexican oregano (*)
• 1 teaspoon freshly ground allspice
• 2 teaspoons fresh ground black pepper
• 1/2 cup dried ancho chile powder (*about 2 ounces)
• 4 teaspoons coarse salt
• 1/4 cup cider vinegar
• 1 1/2 cups fresh orange juice

Directions

1. 1

   In a small saucepan bring water and achiote seeds to a boil.

2. 2

   Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.

3. 3

   (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.

4. 4

   Discard garlic skins.

5. 5

   In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.

6. 6

   Cool oregano completely and in an electric coffee/spice grinder grind fine.

7. 7

   Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.

8. 8

   Recado may be made 5 days ahead and chilled and covered.