Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   annatto seeds
     1/2  cup           water
   1      teaspoon      ground allspice
   2      teaspoons     ground black pepper
     1/2  cup           ancho chile powder
   4      teaspoons     kosher salt
   1      tablespoon    mexican oregano -- toasted and ground
   3      cloves        garlic -- peeled
     1/2  medium        white onions -- thickly sliced
     1/4  cup           apple cider vinegar
   1 1/2  cups          freshly squeezed orange juice
     1/4  cup           freshly squeezed lemon juice

Preparation:

This mild, citrusy red spice paste can transform the blandes of foods. It comes from the Yucatan, where it typically flavors Pibil-style suckling pig. The pig is rubbed with the recado, wrapped in banana leaves, and then cooked in a stone-lined pit until the meat is so tender it falls off the bones. Grilling is a less traditional, but no less delicious, method. Use for meat, fish, and poultry. Purchased achiote paste saves a good deal of time and makes a less complex but acceptable recado. Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Pan roast the garlic and onions until brown and soft. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.