Annatto seed paste flavored with citrus, herbs, and spices (Recado rojo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 65) by Rick Martinez

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Notes about this recipe

  • shannon_uprwb1 on March 04, 2026

    Soften the annatto seeds before they go into the blender!!! I had to soak everything in vinegar overnight after losing a battle with my food processor.

  • dmdmdmmm on February 18, 2026

    Made this for the Roast Chicken dish. It was a tooon of ingredients but it makes quite a bit. Tasted really good as a chicken marinade

  • Nrnarayan on August 01, 2025

    A bit fussy to make by so worth it, made the best cochinita pibil

  • averythingcooks on March 25, 2023

    I made this (for his cochinita pibil) but changed the method slightly to save staining my food processor or blender with the annatto seeds. I crushed the annatto seeds first in a stainless steel spice grinder and passed them through a strainer to remove any larger (very hard) pieces. The rest of the dry went into the grinder and I then created the final paste in a glass bowl. I really have no basis for comparison but it was good in the pork dish I made :)

  • rmardel on July 04, 2022

    This is a simple achiote paste (recado rojo) with a complexly sophisticated flavor. The combination of the two zests is probably critical here, and I love the brightness it brings to the flavor. The achiote is present, but it is softened and enhanced without being overpowered by the chiles and the citrus. It may be one of the best recado rojo recipes I have made.

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