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Achiote + Annatto Paste and Oil Recipes
Achiote (aka annatto), is a natural red food coloring used in Latin cuisine. I’ll explain how to make achiote oil and paste easily at home!
Prep Time
2
minutes
mins
Cook Time
3
minutes
mins
Total Time
5
minutes
mins
Course:
Condiment
Cuisine:
Mexican
Servings:
1
cup
Author:
Kevin Is Cooking
Ingredients
Achiote Oil
1
cup
vegetable oil
1/3
cup
annatto seeds
Achiote Paste
1/3
cup
annatto seeds
4
garlic cloves
minced
2
tbsp
white vinegar
3
tbsp
paprika
2
tsp
Mexican oregano
(dried)
1/2
tsp
ground cumin
Instructions
Achiote Oil
Bring the vegetable oil and annatto seeds to a boil in a small saucepan. Turn heat off and steep, uncovered for 5 minutes.
Let stand until it comes to room temperature and strain oil from seeds into a squeeze bottle. Discard used seeds.
I keep in a plastic squeeze bottle and use that as needed near my stove top. Good for 1 week.
Achiote Paste
Grind the annatto seeds to powder in a spice or coffee grinder.
Mix all of the ingredients together in a small bowl until a paste forms.
Stays fresh for 2 weeks if wrapped well and kept in the refrigerator. This makes about 4 ounces or 1/2 cup total.
Nutrition
Calories:
1879
kcal
|
Fat:
218
g
|
Saturated Fat:
178
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
25
g