2 tablespoons annatto seeds
1/2 cup water
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder
4 teaspoons kosher salt
1 tablespoon toasted and ground
dried Mexican oregano
3 cloves garlic, pan-roasted until
brown and soft, then peeled
1/2 medium-sized white onion, thickly sliced,
pan-roasted until brown and soft
1/4 cup pineapple vinegar or apple cider vinegar
1 1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
Makes about 2-1/2 cups.
Put the annatto seeds and water in a small saucepan and place over high
heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes.
Remove from heat and let steep 2 hours, or until softened. Drain and put in
a blender or food processor along with all the remaining ingredients. Blend
until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.

This mild, citrusy red spice paste can transform the blandest 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.

source: Mastercook