Teaspoon sized Pile of Ricado Rojo

Ricado Rojo


Mexico, Yucatán   -   Ricado Rojo
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
**
20 min
Yes		 This is the most important of the Yucatán seasoning pastes, used in recipes like how Thai curry pastes are used. I make it quite dry so it will not spoil easily.

-----
4
1
10
1
4
2
1/2
1/2
-----
3
3
---
T
T

in


t
t
---
cl
T
-- Spices
Annatto seeds (1)
Oregano, dried (2)
Peppercorns, black
Cinnamon stick (3)  
Cloves
Allspice berries
Cumin seeds
Salt
----------
Garlic
Vinegar
Make   -   (20 min)
  1. In a spice grinder, grind all SPICES items to powder.
  2. Crush GARLIC and chop small.
  3. Place Garlic and Vinegar in a mini-prep food processor or some similar device and process until it is nicely liquified. Pour about half the Spice Powder in and process until well blended.
  4. Add the Vinegar Spice mix to the rest of the Spice Powder and mash it together until it is completely blended.
  5. In a tightly sealed container, this will last at least 4 weeks in the refrigerator. If you need it more paste-like for a recipe, just add a few drops of water to the amount you will use.
NOTES:

  1. Annatto:

      These red colored seeds are much used in Latin America and the Philippines, so are readily available in markets serving those communities. For details see our Achiote / Annatto page.

  2. Oregano:

      Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a verbina shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.

  3. Cinnamon:

      Mexicans insist on real Cinnamon, not the Cassia Bark that passes for cinnamon north of the border. It is easily available in markets serving a Latin American community and in many Asian markets. For details see our Cinnamon / Cassia page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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