Recado rojo

Achiote_paste_ingredients.jpg

Recado rojo is a traditional Mexican spice paste originating from the Yucatán Peninsula. It is known for its vibrant red color and rich, complex flavor, which is primarily derived from annatto seeds. Recado rojo is a staple in Yucatecan cooking and is used to marinate meats, particularly pork, and to flavor various dishes.

Ingredients

The primary ingredients of recado rojo include:

• Annatto seeds (also known as achiote)
• Garlic
• Cumin
• Oregano
• Cloves
• Cinnamon
• Black pepper
• Salt
• Vinegar or citrus juice (such as orange or lime)

These ingredients are ground together to form a thick paste. The annatto seeds give the paste its distinctive red color, while the combination of spices provides a deep, earthy flavor.

Preparation

To prepare recado rojo, the spices are typically toasted to enhance their flavors before being ground into a fine powder. The ground spices are then mixed with vinegar or citrus juice to form a paste. This paste can be stored in an airtight container and used as needed.

Uses

Recado rojo is most commonly used as a marinade for meats. One of the most famous dishes that utilize recado rojo is Cochinita pibil, a traditional Yucatecan dish where pork is marinated in the paste, wrapped in banana leaves, and slow-cooked. The paste can also be used to flavor stews, soups, and other dishes.

Cultural Significance

Recado rojo holds a significant place in Yucatecan cuisine and culture. It is a key component in many traditional dishes and is often associated with festive occasions and celebrations. The use of annatto seeds in recado rojo is a practice that dates back to pre-Columbian times, highlighting the deep historical roots of this spice paste.

See also

• Mexican cuisine
• Yucatán Peninsula
• Cochinita pibil
• Annatto