Best 2 Achiote Sauce Recipes

Achiote sauce, also known as annatto sauce, is a vibrant and flavorful condiment that originates from the Yucatan Peninsula in Mexico. Made with achiote seeds, which are derived from the achiote tree, this sauce holds a prominent place in Mexican cuisine and is used as a marinade, cooking sauce, or dipping sauce. Achiote seeds impart a distinctive reddish-orange hue, along with a slightly sweet, nutty, and earthy flavor profile. They are often ground into a paste or powder before being combined with other ingredients to create achiote sauce. This article explores the culinary journey of achiote sauce, providing insights into its history, traditional uses, variations, and easy-to-follow recipes that showcase its versatility.

Here are our top 2 tried and tested recipes!

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

ACHIOTE CHICKEN SKEWERS WITH GUAVA SAUCE

Achiote Chicken Skewers with Guava Sauce image

Provided by Christy Velie

Categories Chicken Garlic Marinate Lime Grill/Barbecue Guava Jalapeño Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups fresh lime juice (12 limes)
3 garlic cloves, minced
2 teaspoons achiote paste*
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 1/2 pounds skinless boneless chicken thigh meat, cut into 1-inch pieces
2 jalapeño chilies
1 20-ounce jar guava shells in syrup,* strained, 5 tablespoons syrup reserved, shells pureed
1 tablespoon chopped fresh cilantro

Steps:

Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.
Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

Tips:

Select ripe achiote seeds: Choose achiote seeds that are fully ripe and have a deep red color. Ripe seeds yield a more flavorful and vibrant sauce.
Toast the achiote seeds: Toasting the achiote seeds enhances their flavor and aroma. Toast them in a pan over medium heat until they become fragrant and slightly darkened.
Grind the achiote seeds: Once toasted, grind the achiote seeds into a fine powder using a spice grinder or blender. This will help release their flavors and make them easier to incorporate into the sauce.
Use a flavorful base: The base of your achiote sauce can vary depending on the recipe, but it often includes ingredients like tomatoes, onions, garlic, and peppers. Choose high-quality ingredients for the best flavor.
Simmer the sauce: Achiote sauce benefits from simmering, which allows the flavors to meld and deepen. Simmer the sauce for at least 30 minutes, or up to an hour for a richer flavor.
Adjust the consistency: The consistency of your achiote sauce can be adjusted by adding more or less liquid. If you want a thicker sauce, reduce it by simmering it for longer. For a thinner sauce, add more liquid, such as water or broth.
Season to taste: Once the sauce has simmered, season it to taste with salt, pepper, and any other desired spices. You can also add a touch of acidity, such as lime juice or vinegar, to balance the flavors.

Conclusion:

Achiote sauce is a flavorful and versatile condiment that can be used to enhance a variety of dishes. With its vibrant red color and unique flavor, it is a popular choice for Mexican and Central American cuisine. Whether you are using a traditional recipe or experimenting with your own variations, achiote sauce is sure to add a delicious and authentic touch to your culinary creations.

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