Recado Rojo
Classically used for Cochinita Pibil (page 351), this gorgeous, bright red paste can be smeared on any meat you’re about to roast or grill. Its color belies its flavor, which is not at all hot (though you can throw a chile in there if you like). Annatto—or achiote—is something you’ve probably encountered unknowingly, since it colors processed cheeses, margarine, and lipstick. The triangular, brick-colored seeds of the annatto tree have been especially important in the Yucatán peninsula and South and Central America for centuries; make sure the seeds you buy are bright red, smell earthy or musky, and taste slightly peppery. Whole seeds keep for a year or more in a tightly covered container.
Recipe information
Yield
makes about 1/2 cup
Ingredients
Preparation
Step 1
Combine the annatto, vinegar, and 2 tablespoons water in a small saucepan over medium heat. Do not boil; turn off the heat when steam rises from the mixture. Let stand for about 2 hours.
Step 2
Meanwhile, combine the peppercorns, oregano, cumin, cinnamon, and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Turn off the heat.
Step 3
When the annatto has soaked, combine it with its liquid, the toasted spices, the salt, and the garlic in a food processor. Pulse the machine on and off, scraping down the sides as necessary, until the mixture is pasty (add a little more water if necessary). Use immediately or cover and refrigerate for up to several days.
