Toast the peanuts in a dry skillet over medium heat until fragrant and golden, then set aside to cool. If you are using raw peanuts, you will need to toast for much longer, around 45-50 minutes. Next, toast the cornmeal or dried corn on low heat until lightly golden and aromatic, about 15 minutes. Let it cool completely.

Grind the ingredients: If using whole dried corn: Add the cooled corn and peanuts to a food processor. Pulse until finely ground, being careful not to over-process—it can quickly turn into peanut butter.

If using cornmeal: Start by pulsing the peanuts until chunky, but not overly processed. Then add the cornmeal and pulse just enough to combine.

Season and mix: Add cumin, salt (if using unsalted peanuts), pepper, and achiote oil. Pulse a few more times until just combined.Taste and adjust the salt as needed.

To store and serve: Keep the mixture in a jar or airtight container in the fridge for up to 2 weeks. When you're ready to enjoy it, scoop out the desired amount into a small bowl and stir in freshly chopped cilantro just before serving.