Annatto seed seasoning paste

　　

Ingredients

Makes about 2 1/2 cups

　　1/2 cup water

　　2 tablespoons achiote (annatto) seeds*

　　3 garlic cloves, unpeeled

　　1/2 medium white onion, sliced 1/2 inch thick

　　1 tablespoon dried Mexican oregano*

　　1 teaspoon freshly ground allspice

　　2 teaspoons freshly ground black pepper

　　1/2 cup ancho chile powder* (about 2 ounces)

　　4 teaspoons coarse salt

　　1/4 cup cider vinegar

　　1 1/2 cups fresh orange juice

　　available at mexican markets

　　

Step 1

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.)

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.)

　　La Parilla: The Mexican Grill, published by Chronicle Books.