ACHUETE SEEDS RECIPES

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ACHIOTE PASTE RECIPE | ALLRECIPES



Achiote Paste Recipe | Allrecipes image

This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff.

Provided by LiberallyGillian

Categories     Side Dish    Sauces and Condiments

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
½ teaspoon whole cloves
3 habanero peppers, seeded
½ cup orange juice
½ cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila

Steps:

  • With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
  • In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Nutrition Facts : Calories 46.1 calories, CarbohydrateContent 13.6 g, FatContent 0.6 g, FiberContent 5.1 g, ProteinContent 1.8 g, SaturatedFatContent 0.1 g, SodiumContent 1749.5 mg, SugarContent 1.4 g

ACHIOTE OIL RECIPE - FOOD.COM



Achiote Oil Recipe - Food.com image

Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this *can and will* stain whatever it touches!

Total Time 5 minutes

Prep Time 1 minutes

Cook Time 4 minutes

Yield 1/2 cup, 10-15 serving(s)

Number Of Ingredients 2

1/2 cup corn oil
1 tablespoon annatto seeds

Steps:

  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
  • Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
  • Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
  • Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.

Nutrition Facts : Calories 96.4, FatContent 10.9, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

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