Achiote Paste

This rusty red paste known also as “recado” or “recado rojo”, is a Mexican blend of spices made with annatto seeds (which gives it the fiery color), cumin, clove, cinnamon, black pepper, all-spice, garlic and salt. This is an intensely flavored paste, not only in color but with a deep , earthy flavor that lingers in the foods seasoned with it. You’ll find it in popular Mexican dishes like Tacos al Pastor, in cochinita pibil, and other staples. You can use achiote paste for rubs, and it marries especially well with meats, pork and poultry, which you can then grill or bake, and use for fajitas, tacos, or enchiladas.

Make achiote part of your marinades for a warm, rich flavor. Dilute it with vinegar or with lime or lemon juice, and smother your favorite protein for a fantastic marinade. Suckling pigs for the smoker, skirt steaks, juicy chicken breasts, anything can be made more flavorful with a bit of achiote! Make a roast achiote chicken with rice, or chicken thighs with recado rojo, shrimp in achiote, Yucatan-style pulled pork, achiote rice, and of course, cochinita pibil, pork shoulder marinated and braised in achiote paste, orange and lime juice. So amazing, and so easy!