Yucatecan Recado Rojo

1Remove the stems and seeds from the dried guajillo (4) 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.

2Place the toasted chiles in a bowl and cover them with hot water (½ cup). Let them soak for about 15 minutes until they become soft.

3Drain the chiles and place them in a blender. Add the achiote seeds (½ cup), white vinegar (¼ cup), orange juice (¼ cup), lime juice (¼ cup), garlic cloves (6), dried oregano (1 tablespoon), ground cumin (1 teaspoon), ground allspice (1 teaspoon), black peppercorns (1 teaspoon), ground cloves (½ teaspoon), ground cinnamon (½ teaspoon), vegetable oil (¼ cup), salt (1 teaspoon), and 1/2 cup of water (½ cup).

4Blend the mixture until it becomes a smooth paste. You may need to add a little more water (½ cup) if the paste is too thick.

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

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