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Photo shows a bowl of Red Recado paste
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5 from 1 vote

Red Recado Paste

This is a condiment made from Annatto Seeds common to the Yucatan region and Mayan cooking.
Prep Time30 minutes
Active Time10 minutes
Total Time40 minutes
Course: Condiment
Cuisine: Mexican
Keyword: Achiote, Annatto, Mayan Recipe, Mexican Cooking, Yucatan
Yield: 8 tablespoons
Calories: 6kcal
Author: 2 Cooks in the Kitchen

Materials

  • 1/8 Cup Annatto Seeds
  • 1/8 Cup Apple Cider Vinegar
  • 6 Cloves Garlic Peeled
  • 1 1/2 tsp Mexican Oregano
  • 1/4 tsp Black Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Salt
  • 1/8 tsp Ground Coriander
  • 1/8 tsp Ground Allspice
  • 1/8 tsp Ground Cloves
  • 1/8 tsp Ground Cinnamon

Instructions

  • Soak the Annatto Seeds in the Apple Cider Vinegar for at least 30 minutes.
  • Toast the peeled garlic cloves in a dry pan over medium heat for 5 to 10 minutes, until they get some color.
  • Mix the Mexican Oregano, Black pepper, Cumin, Salt, Coriander, Allspice, Cloves and Cinnamon in a small bowl. Put them in a hot, dry pan over medium heat for one minute, stirring frequently.
  • Put all the ingredients in a small blender or mortar and pestle and grind to a coarse paste.
  • Use right away or store in the refrigerator in an airtight container.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

This recipe can easily be multiplied to make more at one time.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 74mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg