Yucatan Red Recado paste

This paste from the Yucatan Peninsula contains annatto (achiote), which gives it its characteristic red color. It is used for marinating pork neck while preparing Cochinita Pibil, as well as for marinating chicken and fish.

Ingredients Serving Size: 3/4 cup

• 1/4 cup of fresh lime juice
• 1/4 cup of orange juice
• 3 tablespoons coarsely chopped fresh garlic (about 10 cloves)
• 3 tablespoons of ground annatto (achiote)
• 4 teaspoons Coriander
• 4 teaspoons of Oregano
• 4 teaspoons Sea salt
• 1 tablespoon ground cumin
• 1 tablespoon Black pepper
• 1/2 teaspoon Cloves

Pour all ingredients into a blender; cover. Blend at medium speed until smooth. Store in a covered container in the refrigerator for a maximum of 5 days.

Cooking Tips Tip:

Yucatan Red Recado is traditionally prepared with bitter orange juice. You can find it in supermarkets in the South American products section. Replace lime juice and orange juice with 1/2 cup of bitter orange juice.