Recipe: Achiote Paste

Dear Gladys,

You can make achiote paste with the following recipe if you are able to get annato seeds locally. I can't think of the name of it, but Goya make a seasoning packet, which I think you mentioned before, called Cilantro sazon??, annato seeds in are in the ingredient list. I was reading about achiote paste when I first read this and learned that the annato seeds it is made from are used more for color. But after reading this recipe below, I bet it adds a wonderful flavor. I would encourage you to look for annato seeds in the Goya section of your local supermarket. If you don't have luck there here is a Goya retailer in Puerto Rico! Good Luck... oh and it still tasted great with just the seasoning packet!

Goya of Puerto Rico
Carretera 28 Esquina Carretera #5
Urbanizaci n Industrial Luchetti
Bayam n, Puerto Rico 00961
Tel: 787-740-4900
Fax: 787-740-5040

Traditional Achiote Recado

This mild, citrusy red spice paste can transform the blandest of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado.

2 tablespoons annatto seeds
1/2 cup water
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder
4 teaspoons kosher salt
1 tablespoon toasted and ground dried Mexican oregano
3 cloves garlic, pan-roasted until
brown and soft, then peeled
1/2 medium-sized white onion, thickly sliced,
pan-roasted until brown and soft
1/4 cup pineapple vinegar or apple cider vinegar
1-1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice

Makes about 2-1/2 cups.

Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Drain and put in a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.