Recado Rojo
Recado Rojo
Yucatán Red Seasoning PasteAmong the unique seasoning pastes of Yucatán called recados, the red one is probably the most known since it's used in the preparation of the popular Mayan dishes Cochinita Pibil and Pollo Pibil—pork and chicken cooked in the traditional pibil style. Pibil is a Mayan word for pit-baked foods that are wrapped in banana leaves or other wrappings, covered, and cooked underground. Prepared paste called Achiote Rojo (spiced seasoning paste), can be purchased in many Mexican specialty markets. I use the commercial product as a base for building this paste.An important caution: Annatto seed in the anchiote paste is an effective dye and will stain, so protect your clothes when you make this recipe.
Ingrediënten
Makes about 1⁄3 cup
- 3 tablespoons prepared achiote seasoning paste
- 4 whole medium garlic cloves unpeeled
- 11 ⁄2 teaspoons dried oregano Mexican variety preferred, crumbled
- 1 teaspoon cumin seeds
- 1 ⁄2 teaspoon black peppercorns
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon ground allspice
- 1 ⁄4 teaspoon ground cloves
Instructies
- Put the achiote paste in a blender jar.
- In a dry skillet, toast the garlic cloves, turning frequently, until the skins are flecked with brown spots and the garlic feels slightly tender when pinched, 4 to 5 minutes.
- Peel the garlic, chop it, and add it to the blender.
- In the same skillet, toast the oregano, cumin, and peppercorns until aromatic, 10 to 15 seconds.
- Add to the blender along with the salt, allspice, cloves, and water.
- Blend to a thick paste as smooth as possible.
- Add another 1 to 2 teaspoons of water if the mixture is too thick to blend.
- Scrape the paste into a bowl.
- The paste is ready to use.
- If made ahead, cover and refrigerate up to 3 weeks.
