La Parilla Traditional Achiote Recado

This is a Mexican marinade from Yucatan. 
The primary flavoring ingredient is 
annatto seeds, hard red seeds of the 
annatto tree, native to the tropics. 

They tint foods a bright yellow. They are 
used to color Cheddar cheese orange and 
butter yellow. This marinade is good on any 
meat, but we especially like to use it on 
grilled fish or chicken. 


2 Tablespoons Annatto Seeds
1/2 Cup Water
1 Teaspoon Ground Allspice
2 Teaspoons Ground Black Pepper
1/2 Cup Ancho Chile Powder
4 Teaspoons Kosher Salt
1 Tablespoon Mexican Oregano -- Toasted And Ground
3 Cloves Garlic -- Peeled
1/2 Medium White Onions -- Thickly Sliced
1/4 Cup Apple Cider Vinegar
1 1/2 Cups Freshly Squeezed Orange Juice
1/4 Cup Freshly Squeezed Lemon Juice 

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. 

Put the annatto seeds and water in a small saucepan 
and place over high heat. 

Bring to a boil, cover, and lower heat to simmer. 

Cook 30 minutes. 

Remove from heat and let steep 2 hours, or until 
softened. 

Pan roast the garlic and onions until brown and soft. 

Drain the annatto seeds and put into a blender or 
food processor along with all the remaining 
ingredients. 

Blend until smooth. 

Keeps, tightly covered, up to 5 days in the refrigerator. 

Makes about 2 1/2 cups



Recipe From : 
La Parilla the mexican grill 
by Reed Hearon 



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