Achiote Marinade (Recado)

Preparation

1. Make a Garlic Paste

   Step 1

   Crush the salt into the garlic using a mortar and pestle until a paste forms.

2. Mix in the Spices

   Step 2

   Add the annatto seeds, cumin, oregano, and black pepper and mix well.

3. Add the Liquid

   Step 3

   Pour in the vinegar and orange juice and stir well.

4. Let Sit, then Store

   Step 4

   Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.

   Step 5

   If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.

5. COOKING NOTES

   Step 6

   INGREDIENTS

6. Step 7

   Annato Seed

   Step 8

   This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.

7. Step 9

   TECHNIQUES

8. Step 10

   Making a Garlic Paste

   Step 11

   When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.

9. Step 12

   While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.

10. Step 13

    ADVANCE PREPARATION

11. Step 14

    This marinade can be stored in an airtight container in the refrigerator for up to 1 week.

12. SERVING SUGGESTIONS

    Step 15

    This marinade goes incredibly well with chicken, fish, and pork.