Yucatan Red Recado | McCormick For Chefs®

This spice paste from Yucatan peninsula includes annatto which gives it a distinctive red color.

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Ingredients

Servings

Prep | Serves 4
1/4 cup Lime Juice, fresh
1/4 cup Orange Juice, fresh
3 tbsps Garlic, rough chop
3 tbsps Annatto Paste
4 tsps Salt
4 tsps McCormick Culinary ® Coriander, Ground
4 tsps McCormick Culinary ® Oregano Leaves, Mexican Style
1 tbsp McCormick Culinary ® Black Pepper, Coarse Grind
1 tsp McCormick Culinary ® Cumin, Ground
1/2 tsp McCormick Culinary ® Cloves, Ground

Procedure

In a blender combine lime juice, orange juice, garlic, annatto paste, salt, coriander, oregano, black pepper, cumin and clove. Blend until smooth.
Hold refrigerated until needed.

Chef's Tip!

This paste is traditionally used to marinate pork butt for Cochinita Pibil , but works great on chicken and fish as well.

Recipe type: Seasoning Blends Marinades and Rubs

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