Best 3 Achiote Oil Recipes
Achiote oil, also known as annatto oil, is a vibrant red-orange condiment that adds a distinctive flavor and color to various dishes. Made from the seeds of the achiote tree, this culinary treasure is commonly used in Latin American, Caribbean, and Filipino cuisines. With its earthy, slightly nutty, and peppery taste, achiote oil enhances stews, soups, rice dishes, and marinades, infusing them with a rich, warm aroma. Its vibrant hue not only adds visual appeal but also imparts a subtle sweetness to the dish. This versatile oil is a staple ingredient in many traditional recipes and has gained popularity among home cooks and chefs due to its unique flavor profile and versatility.
Here are our top 3 tried and tested recipes!
SHRIMP IN ACHIOTE OIL
In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
Categories Shellfish Quick & Easy Seafood Shrimp Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- For achiote oil:
- Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
- DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
- For shrimp:
- Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
ACHIOTE-INFUSED OIL
Provided by Elaine Louie
Categories easy, condiments, sauces and gravies
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, heat the oil and annato seeds over medium-low heat for 3 minutes.
- Cool and strain into a glass or stainless steel container. Store away from light and heat.
ACHIOTE-INFUSED OIL (ACEITE DE COLOR)
Provided by Maricel Presilla
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place the oil and achiote in a small saucepan and heat over medium heat until beginning to bubble. Remove from the heat and allow to cool. Strain and discard the seeds.
Tips:
- Choose the right achiote seeds. Look for annatto seeds that are a deep red color and have a slightly oily texture. Avoid seeds that are brown or black, as these will not produce as much flavor.
- Toast the achiote seeds before using them. This will help to release their flavor and aroma. You can toast the seeds in a dry skillet over medium heat for about 5 minutes, or until they are fragrant.
- Use achiote oil sparingly. A little goes a long way, so start with a small amount and add more to taste. Too much achiote oil can make your dish bitter.
- Store achiote oil in a cool, dark place. This will help to preserve its flavor and quality. Achiote oil can be stored for up to 6 months.
Conclusion:
Achiote oil is a versatile and flavorful ingredient that can be used to add a pop of color and flavor to a variety of dishes. It is especially popular in Mexican and Caribbean cuisine, but it can also be used in Asian and African dishes. If you are looking for a new way to add flavor to your cooking, achiote oil is a great option. It is easy to make and can be used in a variety of dishes. So next time you are looking for a new way to spice up your cooking, give achiote oil a try.
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