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La Parilla Traditional Achiote Recado

Make La Parilla Traditional Achiote Recado at home with Water, Ground Black Pepper, Ancho Chile Powder, Kosher Salt, and Garlic Peeled. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 2 tsp
• 1/2 cup
• 4 tsp
• 3 clove
• 1/4 cup
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Put the annatto seeds and water in a small saucepan and place over high heat.

2. 2

   Bring to a boil, cover, and lower heat to simmer.

3. 3

   Cook 30 minutes.

4. 4

   Remove from heat and let steep 2 hours, or until softened.

5. 5

   Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients.

6. 6

   Blend until smooth.

7. 7

   Keeps, tightly covered, up to 5 days in the refrigerator.