Recado paste

Could not find Recado, Achiote nor Annato seeds anywhere locally and ran out of time, so this is what we did instead.

Based from this recipe – recado recipe we adjusted accordingly.

we multiplied below ingredients by 3

Ingredients

• 2 Tbsp annato seeds 2 Tbsp paprika
• 1/2 cup hot water
• 5 garlic cloves, skins on
• 1/2 large white onion, sliced thick
• 1 tablespoon dried Mexican oregano
• 1 teaspoon freshly ground allspice
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup ancho chile powder (about 2 ounces)
• 1 Tbsp coarse salt
• 1/4 cup cider vinegar
• 1 cup fresh orange juice

Method

1. Soak annato seeds in hot water overnight.
2. Toast garlic and onion in a dry skillet over medium-low heat for about 30 minutes, or until soft and slightly browned.  Move pieces around and separate onion pieces as it cooks.
3. Right before removing from heat, add Mexican oregano and toast for 2 minutes.  Let cool slightly so that you can remove skins from garlic.
4. Add all ingredients to a food processor or blender.  Blend until smooth.  It will thicken up into a paste after about a minute of blending.

Photos