Recado Rojo Recipe #371178
a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make.
by Pneuma
10 min | 5 min prep
1/2 cup
- 1 tablespoon oregano, yucateco toasted in a heavy skillet (or Mexican oregano)
- 1 teaspoon cumin seed
- 4 tablespoons annatto seeds (aka achiote)
- 12 whole allspice
- 1/2 teaspoon peppercorn
- 3-6 tablespoons water or white vinegar (vinegar's better)
- Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
- In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
- Storage: This paste stores well in the freezer.
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5 stars