Pour the vinegar mixture into the pan and cover tightly with aluminum foil. Place the chicken legs grill marks up in a shallow baking pan. Dissolve the remaining 1/4 cup recado rojo paste in the water and add the vinegar. Do not flip-you just want color on one side.
Recado paste skin#
Grill the chicken skin side down until the skin colors and clear grill marks form, about 8 minutes. Season the chicken legs with the salt and pepper. Wrap 2 portions and refrigerate for up to 2 weeks.ĥ. Divide the paste into three 1/4-cup portions. Combine the achiote seeds with the orange juice, the spices, and garlic paste in a blender and blend until smooth, about 1 minute. Crush the garlic with the salt in a mortar and pestle until a rough paste forms.Ĥ. Pulse the oregano and avocado leaves in the spice grinder until fine, then sift through a fine-mesh sieve (to catch any fibers that weren’t chopped up by the grinder) and set aside. Let cool, then pulse in a spice grinder until finely ground. Meanwhile, toast the coriander, cumin, cloves, allspice, and black peppercorns (plus the fennel seeds, if using) in a cast-iron skillet over medium heat until fragrant, 2 to 4 minutes. Make the recado rojo: Soak the achiote seeds in the orange juice in a small bowl until softened, about 15 minutes.Ģ. The recipe yields more paste than you will need: store the extra in the refrigerator, where it will keep for 2 weeks, or give it away to friends.ģ dried avocado leaves, shredded (or substitute 3 tablespoons fennel seeds)ģ tablespoons dried oregano, preferably MexicanĢ tablespoons freshly ground black pepperġ. You could pick up a block of recado rojo at a Mexican market, but this version tastes brighter than what you can buy in a package-the combination of cloves, cumin, and garlic is almost floral. The key ingredient is achiote seeds (also called annatto seeds), which give the paste an amazing garnet color and add a peppery, nutmeggy flavor that pulls off the trick of tasting zingy and earthy at the same time. First you make the recado rojo paste out of flavorful spices, then you dissolve that paste in a little bit of orange juice to use as a braising liquid for the chicken and to serve as a thin, brothy sauce.
This is one of the standards of the Yucatán, Maya comfort food.
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