Best 4 Achiote Paste Recipes

ACHIOTE PASTE

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.

ACHIOTE PASTE

Steps:

• Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.
• Use for Cochinita Pibil or any grilled seafood.

ACHIOTE PASTE

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.

MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO

Steps:

• 1. First lightly toast in a dry frying pan Annatto seeds, coriander seeds, cumin seeds, black peppercorns,and cloves. Do not scorch just lightly heat to bring out the flavors. Pour into a spice mill or coffee grinder and pulverize.
• 2. Next add the sour orange juice or combination orange juice and lime juice and vinegar into a blender add the oregano, salt, garlic, and jalapeno or serano chiles and blend until all the garlic and peppers are liquified. Add the ground spices and blend again until all is smooth.
• 3. Rub this marinade onto chicken, pork, fish or beef. Put into a large plastic freezer bag and let marinade overnight. Next day grill or bake or cook as you like. You can add a little or a lot of heat by adding a one or more jalapenos, or serrano peppers to the mixture when blending. Just remember by taking the seeds out from the peppers you will get the flavor but not so much heat. If you leave the seeds in then you will get much more heat. You can also opt to use only one chile pepper if you do not desire a lot of heat. Enjoy
• 4. I will post an actual picture of annatto /achiote seeds tomorrow.