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Reddish Recado
lots of color

The recado or “recaudo” is a set of ground spices that are used to season, marinate or enhance the flavor of stews and/or raw foods before and during their cooking. The recipe is of Mayan origins although with the miscegenation it suffered many changes.

– The word recaudo is used in central Mexico and recado in the Yucatecan peninsula as well as in countries of Central America that have similar preparations.

The recados are undoubtedly, a very big contribution that the Mexican cuisine has obtained by culinary influences from Yucatan.

The reddish colorado is a condiment with lots of flavor and color that is used as base to season different dishes and stews; some examples are the tikin xik fish or the steak with chorizo. It could even be used in the preparation of some varieties of tamales.

About the Recipe

• In the preparation of this recipe you won’t have any problem, everything is quite easy to make.
• We recommend using a spice grinder because achiote seeds are going to be grind, which are very hard.
• In the recipe ground pepper and peppercorns are used. Use these 2 types of peppers because their flavor is different.
• The preparation time is of 10 minutes however it also has to be considered that the achiote seeds are soaked for 1 day.
• The recipe is for 1/2 cup.

Ingredients

2 tablespoons of Achiote seeds (.7 oz)

1 teaspoon of Coriander seeds

1 teaspoon of Cumin

1 teaspoon of Oregano

6 Black Peppercorns

1 teaspoon of Pepper

Cookware

1 Spice Grinder

1 Bowl

1 Mixing Spatula

1 Strainer

2 Paper Towels

Directions

Soak the Achiote Seeds

1. Put in a bowl 2 tablespoons of achiote seeds and cover them with boiling water.
2. Leave the achiote seeds soaking for 24 hours, so they soften.

Grind the Spices

1. Verify that the achiote seeds that were left soaking are soft, if not leave them soaking for a longer time.
2. Transfer from the bowl to a strainer the achiote seeds that were soaked and remove the water excess.
3. Transfer from the strainer to some paper towels the achiote seeds that were soaked and dry them very well.

It is very important to dry the achiote seeds so they will grind better.

4. Transfer from the paper towels to a spice grinder the achiote seeds that were dried.
5. Also incorporate in the spice grinder:

• 1 teaspoon of Coriander seeds.
• 1 teaspoon of Cumin.
• 1 teaspoon of Oregano.
• 6 Black Peppercorns.
• 1 teaspoon of Pepper.

6. Grind very well all the spices, until having the consistency of a powder.

Mix the Ingredients

1. Strain over the bowl the spices that were grind.
2. Also add in the bowl 3 tablespoons of water.
3. Mix very well the reddish recado with a mixing spatula.

Aroma and Flavor
for Many Dishes

*If the recado is not going to be used immediately, it can be wrapped in a piece of food wrap film and freeze it.

Variation: The achiote paste is very similar to this recado, it only is more elaborated and it is very practical due to its multiple uses in the Mexican cuisine.

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