Photo by Jennifer Vreeland
Achiote Paste (Pasta de achiote)
The most commonly known Yucatecan recado is a paste based on ground achiote seeds and other flavorings, bought premixed in market stalls or commercially packaged in bars. It lends flavor and a wonderful orange-red color to many sauces. Here is a homemade version that shows a crucial technique of Mexican cooking — briefly toasting or searing aromatic ingredients to bring out their flavor and fragrance before adding them to a mixture. In Mexico this would be done over a flame, on a small flat griddle called a comal. It is a frequent and important step in handling spices, garlic, dried or fresh chiles, and tomatoes.
Ingredients
- 2 tablespoons lard,
preferably home-rendered , or vegetable oil - 1 cup about 6 ounces achiote (annatto seeds)
- 3 cups hot orange juice or boiling water
- 1 tablespoon whole cumin seed
- 1 teaspoon black peppercorns
- 1 tablespoon Mexican oregano
- 4 cloves garlic, unpeeled
- 1 teaspoon salt or to taste
Instructions
- Heat lard or vegetable oil in a small or medium skillet over medium-high heat until almost smoking. Add achiote and sauté, shaking pan constantly, for 5 minutes. Place achiote in a heatproof bowl and cover with hot orange juice or water. Let soak overnight in the refrigerator or at least 3-4 hours at room temperature. All the liquid should be absorbed and the seeds should be somewhat softened.
- Heat a small heavy skillet or griddle over high heat until a drop of water sizzles on contact. Add the cumin seed and toast, shaking pan frequently, until fragrant; set aside. Toast peppercorns in the same manner and set aside. Toast oregano and set aside. Work carefully while toasting spices so that they do not scorch; remove them from the pan as soon as their fragrance is released, about 1-2 minutes. In the same skillet, roast the unpeeled garlic cloves over high heat, turning several times, until dark on all sides and somewhat softened, 5-10 minutes, depending on your stove. Peel garlic and set aside with the spices.
- Place soaked seeds, spices, and salt in the container of a blender or food processor fitted with a steel blade. Grind thoroughly with the pulse motion, adding more water or orange juice if necessary. Work in batches if necessary. The mixture should be a smooth paste.
- Refrigerate until ready to use.
Notes
Yield: About 3 cups
Can be stored several weeks tightly covered in the refrigerator, or indefinitely in small containers in the freezer.
Nutrition
Calories: 9kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 49mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 8mgCalcium: 7mgIron: 1mg
