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Recipes that Compliment:

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Red Snapper With Achiote Paste
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Achiote Paste

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This recipe is known as Recado De Adobo Colorado in Mexican cuisine.

Emma R. | February 24th, 2024

Recipe of Mexico

Ingredients:

Qty	Unit	Ingredient
1	cup	Annatto Seeds	Annatto Seeds Annatto seeds, from the Annatto Tree, are a vivid orange-yellow color often used to naturally dye food. They have a peppery aroma and nutty-sweet flavor. They're ground into powder for coloring butter and Read more...
10	cloves	Garlic	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1/3	cup	Mexican Oregano
5	tablespoons	Black Peppercorns	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
4	teaspoons	Cumin Seeds
4	teaspoons	Coriander Seeds
10	whole	Allspice	Allspice Allspice is a unique spice that gets its name because it mimics the flavors of cinnamon, nutmeg, and cloves. Originating from the unripe berries of the Pimenta dioica tree native to the Caribbean, Read more...
1 1/4	cups	White Vinegar

Prep Time	Process Time	Overall Time
5 Minutes	5 Minutes	10 minutes

Directions:

For this recipe you can substitute the White vinegar for lime juice or orange juice or a combination of both.

1. Combine annatto seeds, garlic, Mexican oregano, peppercorns, cumin seeds, coriander seeds, allspice and vinegar in blender or food processor.

2. Pulse until the mixture is thoroughly pureed.

3. Add more vinegar, if needed, to give it a smooth paste consistency.

4. Transfer to a container with an air-tight lid.

5. This Achiote Paste will keep indefinitely if made with vinegar, or up to 3 weeks if made with the citrus juices.

6. Be sure to label and date your container.

Submitted by Emma R. | February 24th, 2024 See all of Emma R.'s Recipes.

this Recipe

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When boiling rice, stir a little olive oil or cooking oil into the water. This simple hack prevents the grains from clumping and sticking together, making sure each grain of rice remains separate and fluffy. It's a small step but it makes a big difference.
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@Emma R. \| February 24th, 2024
This recipe is known as Recado De Adobo Colorado in Mexican cuisine. I gave it a 5