4 rounded tablespoons achiote seeds (also called annatto seeds) 1 teaspoon dried Mexican oregano 1 teaspoon cumin seeds 1/2 teaspoon black peppercorns 12 whole allspice

Step 1 Mix the spices and grind them in batches in an electric spice or coffee grinder as finely as possible. In a small bowl, stir together the ground spices and enough water to make a stiff paste; we used about 3 tablespoons. You will have more achiote paste than is called for in the recipe. Store it well-wrapped in plastic in the freezer.

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