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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