Serves: 5
Total Calories: 4
1. Put the achiote paste in a blender jar. In a dry skillet, toast the garlic cloves, turning frequently, until the skins are flecked with brown spots and the garlic feels slightly tender when pinched, 4 to 5 minutes. Peel the garlic, chop it, and add it to the blender.
2. In the same skillet, toast the oregano, cumin, and peppercorns until aromatic, 10 to 15 seconds. Add to the blender along with the salt, allspice, cloves, and water. Blend to a thick paste as smooth as possible. Add another 1 to 2 teaspoons of water if the mixture is too thick to blend. Scrape the paste into a bowl. The paste is ready to use. If made ahead, cover and refrigerate up to 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Red Seasoning Paste recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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