Achiote paste – pasta de achiote – recado rojo

Achiote paste – pasta de achiote – recado rojo

Achiote paste (recado rojo)

If there’s an ingredient that sums up many of the flavours that come out of the Yucatán, it has to be this.

Achiote paste.

It’s something I’ve been buying from my local Fiji Market for several years now, but now that they sell annatto seeds, the time came to make the paste myself.

Achiote paste (recado rojo

Annatto is the main ingredient in this vibrant spice paste, giving it the rich red-orange colour and earthy flavour.

Ever wondered where the colour of American cheddar comes from? This small seed from the achiote tree. Not that all cheddars use annatto, mind you.

To make my paste, I simply looked at the ingredients list on the one that I used to buy, looked at more online, and then made one myself. And you know what? It tastes just like the one from the packet, just with a little more punch.

Achiote paste (recado rojo)

So what do you do with it?

Well, it’s a perfect spice paste to use as a dry rub, dissolved and used in a marinade for meats and seafood or thrown into sauces and bean stews.

It’s pretty versatile, really.


 

Recipes where I’ve used the paste

Achiote paste (recado rojo)

 

Print Recipe
Achiote paste {pasta de achiote - recado rojo}
The flavours of the Yucatán in one versatile spice paste.
Achiote paste (recado rojo)
Course The Larder
Cuisine Mexican
Servings
cup
Ingredients
Course The Larder
Cuisine Mexican
Servings
cup
Ingredients
Achiote paste (recado rojo)
Instructions
  1. Place the annatto, peppercorns, cumin, coriander, garlic, cloves, pimento and oregano into a spice grinder. Grind until powdered.
  2. Transfer to a bowl. Mix in the salt and nutmeg, then add the vinegar and water. Combine well, press into a plastic container or jar and store in the fridge. Alternatively, freeze it and you can break off what you need when the time comes!
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