Recado Rojo Recipes

Steps:

• Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
• In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
• Storage: This paste stores well in the freezer.

Steps:

• In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)