Recado rojo (achiote paste)
The Yucatan's brick red seasoning paste of annatto seed, citrus, garlic and warm spices. Essential for cochinita pibil.
Make this once, then cook it into 24 different dishes.
- Time25 min
- LevelMedium
- Costabout £0.15 a head
- Makesabout 220 g, enough for 3 to 4 marinades for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the cumin seeds, peppercorns, allspice, cloves and oregano in a dry pan over a medium heat for 1 minute, shaking, until fragrant. Tip onto a plate to cool.
1 min - 2
Grind the annatto seeds in a clean spice or coffee grinder in 2 or 3 batches, for about 1 minute each, until a fine powder. Grind the toasted spices too, then mix them all in a bowl.
- 3
Put the ground spices, garlic, salt, orange juice and lime juice in a blender. Blend for 1 to 2 minutes until a thick, smooth paste, scraping down the sides.
- 4
Pour the paste into a clean jar and leave at room temperature for 30 minutes, then stir again. It will thicken as the annatto absorbs the juice.
30 min - 5
Taste with a very small amount: it should be earthy, tangy and well salted. Add a pinch more salt or a squeeze of lime if needed.
- 6
Chill in a clean glass jar. Use in the dish recipes that call for your ready made recado rojo.
About recado rojo (achiote paste)
Recado rojo, also called achiote paste, is the red seasoning paste of the Yucatan peninsula, made from ground annatto (achiote) seeds, garlic, citrus juice and warm spices such as cumin, allspice, cloves and oregano. It is best known as the marinade for cochinita pibil.
Annatto seeds come from the achiote tree and give the paste its brick red colour and a mild, earthy, slightly peppery flavour. The citrus juice and garlic make it tangy and savoury, and the spices make it warm and aromatic. It is not hot. In the UK, ready made blocks are sold in Mexican and Latin food shops, but a homemade paste tastes fresher.
Rub it on pork, chicken, fish or vegetables, then roast, grill or steam. It colours the food deep orange red. It also flavours rice, beans and soups.
Tips
- Annatto seeds are very hard. Grind them in a clean spice or coffee grinder in small batches, for a good minute each, then blend the powder with the liquid for a smooth paste. Do not use a standard blender for dry seeds.
- Annatto stains plastic, worktops, cloths and hands. Use a glass or metal bowl and jar, and wash tools straight away.
- Toast the whole spices for 1 minute until fragrant before grinding. This lifts the flavour a lot.
- If you cannot find sour orange, mix 2 parts fresh orange juice to 1 part fresh lime juice, as used here. Add a splash of white wine vinegar for more tang.
- Buy annatto seeds from a spice shop, Latin food shop or online. They should be dark red, dry and aromatic, not dull or dusty.
Storing and freezing
Keep in a clean jar in the fridge for up to 2 weeks. Freeze in 60 g portions for up to 3 months. Raw meat marinated in the paste should be kept in the fridge and cooked within 24 hours.
Dishes you can make with recado rojo (achiote paste)
Pollo Pibil (Yucatecan Achiote Roast Chicken)
DFEFNFPescado Tikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFCochinita Pibil (Yucatan Slow Roast Pork)
DFEFNFTacos al Pastor (Shepherd-Style Pork Tacos)
DFEFNFPescado Tikin Xic (Yucatan Achiote Grilled Fish)
DFEFNFPollo Pibil (Achiote Chicken in Foil)
DFEFNFPanuchos Yucatecos (Stuffed Fried Tortillas)
GFDFEFTamales Colados de Pollo (Yucatan Smooth Tamales)
GFDFEFArroz con Achiote (Yucatan Annatto Rice)
GFDFEFCamarones al Achiote con Arroz Verde (Achiote Prawns with Green Rice)
GFDFEFTacos de Jackfruit Pibil (Vegan Pibil Tacos)
DFEFNFTostadas de Setas Pibil (Mushroom Pibil Tostadas)
GFDFEFQuestions
Is annatto a nut?
No. Annatto is the seed of the achiote tree and is not a tree nut or a peanut. Some people are sensitive to annatto itself, so if you have any food additive allergy, check with your doctor before using it.
What can I use instead of recado rojo?
Ready made achiote paste blocks from Latin food shops are the closest swap. In a pinch, mix 2 tbsp sweet smoked paprika, 1 tsp ground cumin, 1 tsp oregano, garlic and the citrus juices, but the colour and flavour will not match.
Is recado rojo spicy?
No. It is warm and earthy rather than hot. The heat in Yucatecan food usually comes from the habanero salsa served alongside.
Is recado rojo gluten free and vegan?
Yes. This homemade version contains only annatto, spices, garlic, citrus juice and salt, so it is vegan, gluten free, dairy free, egg free and nut free. Some shop bought pastes contain wheat or other additives, so always check the label.
How do I use it for cochinita pibil?
Mix it with extra citrus juice to make a thin marinade, coat the pork well and leave it in the fridge overnight, then cook it wrapped in banana leaf or foil until falling apart. Keep marinade that touched raw meat away from cooked food.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.