Recado Rojo (Red Achiote Paste)
How to make, store, and use recado rojo. Tips on achiote seeds, grinding, substitutes, and using it for pollo pibil and marinades.
This recipe comes to us courtesy of Jill Norman's fabulous spice book, 'Herbs and Spices: The Cook's Reference.' It's the best book on spices and herbs we've seen yet, and it has great recipes as well.
Submitted by: Jill from n/a, n/a
- Recado rojo is a paste of ground achiote seeds, warm spices, garlic, and vinegar or bitter orange, used to color and flavor meats, fish, and stews.
- Grind the seeds and spices into a powder, mix with crushed garlic and vinegar, then form into disks or store as a paste. Refrigerate or freeze for longer storage.
- Use by thinning with Seville orange juice or vinegar as a marinade or cooking sauce for pollo pibil, fish, soups, stews, or roasted meats.
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Preparation Instructions:
- Grind the first 6 ingredients to a powder in an electric spice mill. Achiote seeds are very hard, so it will take a little time. Crush the garlic with the salt in a mortar, then gradually work in the ground spices. A hot red chili pepper could be added; crush it with the garlic. Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
- Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months if refrigerated.
- To use, mix with more Seville orange juice.
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More About This Recipe
The recado is essential to the local Spanish specialty in Seville, pollo pibil (chicken wrapped in banana leaves and steamed or baked). Fish can be cooked in the same way, and the mixture gives depth to soups and stews.
Frequently Asked Questions
What is recado rojo or achiote paste?
Recado rojo is a bright red seasoning paste made from ground achiote seeds mixed with spices, garlic, salt, and a souring liquid like white wine vinegar or Seville orange juice. It adds color and an earthy, slightly sweet note to meats, fish, soups, and stews.
Where can I buy achiote seeds and Seville orange juice?
Achiote seeds are sold at Latin markets, spice shops, and many online retailers. Seville orange juice is less common but available bottled from specialty suppliers. If you cannot find Seville orange, use white wine vinegar or mix regular orange juice with a splash of lime juice and a little white wine vinegar to get a similar bitter-tart profile.
How do I grind achiote seeds properly?
Use a high-speed spice mill, coffee grinder dedicated to spices, or a small blender. Achiote seeds are very hard so pulse and scrape down the sides often. Grind the other whole spices with the seeds until you have a fine powder. If needed, finish by pounding in a mortar or pestle to get a very smooth texture.
Can I add chiles or change the spices?
Yes. You can add a hot red chile crushed with the garlic for heat. Small changes like extra oregano, a pinch more cumin, or a little smoked paprika are fine but will change the flavor. Keep the achiote as the base so you maintain the classic color and earthy note.
How should I store recado rojo and how long does it last?
You can store it as a paste in an airtight container in the refrigerator for several months. Another option is to form small disks or balls and let them dry, then keep them in an airtight container in the fridge. For long term storage, freeze portioned disks or balls; frozen paste will keep 6 to 12 months.
How do I use recado rojo in cooking?
Thin the paste with Seville orange juice, white wine vinegar, or your citrus-vinegar mix and use it as a marinade or cooking sauce. It is essential for pollo pibil, works for fish wrapped and steamed or baked, and adds depth to soups, stews, braises, and roasted meats. If you lack banana leaves, wrap in foil or parchment.
Can I make recado rojo ahead of time and dry it into disks?
Yes. Form the paste into small disks or balls and let them dry at room temperature or in a low oven, then store them airtight in the refrigerator or freezer. To use, rehydrate each disk with Seville orange juice or vinegar before applying to the protein.
What if I do not have a mortar and pestle?
You can use a garlic press or finely mince and mash garlic with salt using the back of a spoon. Mix that with the ground spices from your electric grinder. The salt helps break down the garlic and draw out moisture so the paste becomes smooth without a mortar.
What is recado rojo or achiote paste?
Recado rojo is a bright red seasoning paste made from ground achiote seeds mixed with spices, garlic, salt, and a souring liquid like white wine vinegar or Seville orange juice. It adds color and an earthy, slightly sweet note to meats, fish, soups, and stews.
Where can I buy achiote seeds and Seville orange juice?
Achiote seeds are sold at Latin markets, spice shops, and many online retailers. Seville orange juice is less common but available bottled from specialty suppliers. If you cannot find Seville orange, use white wine vinegar or mix regular orange juice with a splash of lime juice and a little white wine vinegar to get a similar bitter-tart profile.
How do I grind achiote seeds properly?
Use a high-speed spice mill, coffee grinder dedicated to spices, or a small blender. Achiote seeds are very hard so pulse and scrape down the sides often. Grind the other whole spices with the seeds until you have a fine powder. If needed, finish by pounding in a mortar or pestle to get a very smooth texture.
Can I add chiles or change the spices?
Yes. You can add a hot red chile crushed with the garlic for heat. Small changes like extra oregano, a pinch more cumin, or a little smoked paprika are fine but will change the flavor. Keep the achiote as the base so you maintain the classic color and earthy note.
How should I store recado rojo and how long does it last?
You can store it as a paste in an airtight container in the refrigerator for several months. Another option is to form small disks or balls and let them dry, then keep them in an airtight container in the fridge. For long term storage, freeze portioned disks or balls; frozen paste will keep 6 to 12 months.
How do I use recado rojo in cooking?
Thin the paste with Seville orange juice, white wine vinegar, or your citrus-vinegar mix and use it as a marinade or cooking sauce. It is essential for pollo pibil, works for fish wrapped and steamed or baked, and adds depth to soups, stews, braises, and roasted meats. If you lack banana leaves, wrap in foil or parchment.
Can I make recado rojo ahead of time and dry it into disks?
Yes. Form the paste into small disks or balls and let them dry at room temperature or in a low oven, then store them airtight in the refrigerator or freezer. To use, rehydrate each disk with Seville orange juice or vinegar before applying to the protein.
What if I do not have a mortar and pestle?
You can use a garlic press or finely mince and mash garlic with salt using the back of a spoon. Mix that with the ground spices from your electric grinder. The salt helps break down the garlic and draw out moisture so the paste becomes smooth without a mortar.
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