RECADO ROJO
Yucatecan achiote seasoning paste
yield 1/4 cup
 
1 Tablespoon achiote seeds (also called Annato seeds)
1 teaspoon peppercorns
1 teaspoon dried oregano (Mexican)
4 cloves
1/2 teaspoon cumin seeds
 
1 inch cinnamon stick or 1 teaspoon ground cinnamon
 
1 teaspoon coriander seeds
1 teaspoon salt
5 cloves peeled and toasted garlic
2 Tablespoons cider vineger
1 1/2 teaspoons flour

Measure the achiote seeds, peppercorns, oregano, cloves, cumin,
cinnamon, and coriander seeds into a spice grinder and pulverize
as completely as possible; it will take a minute or more, due to
the hardness of the achiote.  Transfer to a small bowl and mix in
the salt.  in the vinegar and flour.

Scoop into a small jar, cover and let stand several hours (or
preferably, overnight) before using.

Because the seeds are very hard, they are best pulverized in a
high-speed spice grinder; unless they are reduced to a powder, the
paste will be gritty.  Put all of the spices into a small grinder,
then sift through a fine sieve.