ACHOTE PASTE RECIPES

Name: Achiote Paste
Yield: Makes ½ cup
Ingredients: 3 whole cloves; 1 bay leaf; ¼ cup annatto seeds; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 2 teaspoons dried Mexican or Italian oregano; 1 teaspoon black peppercorns; 1 teaspoon kosher salt; 4 garlic cloves; ¼ cup distilled white vinegar; 1 teaspoon finely grated lime zest; 1 teaspoon finely grated orange zest

ACHIOTE PASTE RECIPE | BON APPÉTIT

Achiote Paste Recipe | Bon Appétit image

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Provided by Rick Martinez

Yield Makes ½ cup

Number Of Ingredients 12

Ingredients

3 whole cloves
1 bay leaf
¼ cup annatto seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried Mexican or Italian oregano
1 teaspoon black peppercorns
1 teaspoon kosher salt
4 garlic cloves
¼ cup distilled white vinegar
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest

Steps:

Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.
Add garlic, vinegar, lime zest, and orange zest and continue blending until a coarse paste forms. Transfer to a small airtight container and chill.
Do Ahead: Paste can be made 1 month ahead. Store in an airtight container and chill.

ACHIOTE PASTE RECIPE - FOOD.COM

Achiote Paste Recipe - Food.com image

This is an old family favorite. It is easy, can be frozen for future use, and is ten times better than the store bought junk. Use this for my Cochinita Pibil recipe. http://www.recipezaar.com/229460

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 Tablespoons

Number Of Ingredients 6

Ingredients

2 tablespoons annatto seeds (See Note *)
1 teaspoon cumin seeds or 1 teaspoon cumin powder
1 teaspoon black pepper or 1 teaspoon chipotle pepper
5 allspice berries
1 teaspoon salt
1 pinch nutmeg

Steps:

Put all ingredients into a spice grinder, and grind until you have a fine powder.
Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.
Separate into Tablespoon size portions and freeze individually.
When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.
Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.
*NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.
Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.
They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.
You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.
About 4x this recipe.
It freezes very well, and will last the year in the freezer no problem.

Nutrition Facts : Calories 3.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 582.5, CarbohydrateContent 0.6, FiberContent 0.2, SugarContent 0, ProteinContent 0.1

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