Recado rojo

The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.

The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it.

Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.

[4] Recado negro [es] is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras.

[5] Recado negro is made with burned dried red chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice,[6] garlic, oregano and salt.