From “Mayan Cuisine” by Daniel Hoyer. Makes about 8 ounces.
Ingredients
1/2 cup annatto seeds (achiote) or 1/3cup ground annatto seeds
2 tablespoons apple cider vinegar, plus more as needed
8 whole allspice berries, lightly toasted
1/2 teaspoon coriander seeds (optional), lightly toasted
2 teaspoons whole black peppercorns, lightly toasted
1/2 teaspoon cumin seeds, lightly toasted
4 to 5 whole cloves (optional)
12 to 14 unpeeled garlic cloves, roasted and peeled
1 tablespoon Mexican oregano, lightly toasted
1 1/2 teaspoons salt
Directions
Mix the annatto seeds with the 2 tablespoons of vinegar and soak for several hours (if using pre-ground seeds, proceed to the next step without soaking).
Finely grind all the ingredients in a molcajete or durable spice grinder. Mix until a smooth, stiff paste is formed, adding more vinegar as needed. Form into a block or into circular discs, wrap well and refrigerate to store.
