Spicy Mexican paste

    Spicy Mexican paste


    21 people made this

    About this recipe: A spicy, slightly wet, red seasoning paste made with achiote seeds (or paprika), lemon juice, tequila, chilli peppers, cumin, cloves and other spices. Typically this paste is used as a rub for meats or chicken before roasting or placing on the barbecue, however it can also be used in stews or chilli.

    Serves: 8 

    • 5 tablespoons achiote (annatto) seeds or use paprika
    • 2 teaspoons cumin seeds
    • 1 tablespoon black peppercorns
    • 8 whole allspice berries
    • 1/2 teaspoon whole cloves
    • 3 habanero chillies, seeded
    • 110ml (4 fl oz) orange juice
    • 110ml (4 fl oz) white wine vinegar
    • 8 cloves garlic
    • 2 tablespoons salt
    • 5 lemons, juiced
    • 1 teaspoon premium tequila

    Prep:10min  ›  Ready in:10min 

    1. With a spice grinder (or coffee grinder), grind the annatto seeds, cumin seeds, peppercorns, allspice berries and cloves to a fine powder.
    2. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic and salt. Blend until smooth. Mix in the lemon juice and tequila.


    If you are unable to find annatto seeds, you can order them online via www.seasonedpioneers.co.uk, where you can also find allspice berries.

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    Reviews (1)


    Wow this recipe is almost identical to the one Director Robert Rodreguez uses as his pork but marrinade- check out the youtube vid for his 'Puerco Pibil" recipe. - 25 Jan 2012

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