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Traditional Achiote Recado

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“This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill”
1hr 20mins
2 1/2 cups

Ingredients Nutrition


  1. In a small saucepan bring water and achiote seeds to a boil.
  2. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
  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. Discard garlic skins.
  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. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  7. Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
  8. Recado may be made 5 days ahead and chilled and covered.

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