White Recado de Adobo

The saffron in this recipe represents a U.S. adaptation that I eventually became very fond of. Mexican “saffron” is really safflower, which gives more or less the same color but does not have the subtle flavor and wonderful fragrance of true saffron. It is, however, quite inexpensive and can be used in generous quantities. I have gotten used to using saffron in this country the way we would use “Mexican saffron,” probably more lavishly than everyone will care to. For my own purposes, I woul