Yucatecan Recado Rojo

1.Remove the stems and seeds from the dried guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until they become fragrant. Be careful not to burn them.

2.Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until they become soft.

3.Drain the chiles and place them in a blender. Add the achiote seeds, white vinegar, orange juice, lime juice, garlic cloves, dried oregano, ground cumin, ground allspice, black peppercorns, ground cloves, ground cinnamon, vegetable oil, salt, and 1/2 cup of water.

4.Blend the mixture until it becomes a smooth paste. You may need to add a little more water if the paste is too thick.

5.Strain the paste through a fine-mesh sieve to remove any remaining solids. Use a spatula to press the paste through the sieve.

6.Transfer the strained paste to a clean jar or container. Store it in the refrigerator for up to 1 month.