Achiote Infused Oil Recipes

ACHIOTE OIL

Achiote Oil 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!

Provided by SusieQusie

Categories Mexican

Time 5m

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

Number Of Ingredients 2

Ingredients

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, Fat 10.9, SaturatedFat 1.4

ACHIOTE-INFUSED OIL (ACEITE DE COLOR)

Achiote-Infused Oil (Aceite de Color) image

Provided by Maricel Presilla

Yield Makes 2 cups

Number Of Ingredients 2

Ingredients

2 cups corn oil or extra-virgin olive oil
1/2 cup achiote seeds (about 3 ounces)

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.

ACHIOTE-INFUSED OIL

Achiote-Infused Oil image

Provided by Elaine Louie

Categories easy, condiments, sauces and gravies

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2 cup corn oil
1 heaping tablespoon achiote (annato) seeds (available in specialty food markets)

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 (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)

Achiote (Puerto Rican Annatto) Oil Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 2

Ingredients

2 cups vegetable oil,
1 cup achoite (annatto) seeds

Steps:

Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5 minutes, or until oil colors a deep reddish-orange. Cool, strain and store in a cool place. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo.

YUCATáN CHICKEN WITH ACHIOTE

Yucatán Chicken with Achiote image

Categories Chicken Side Marinate Kosher

Yield makes 8 tacos

Number Of Ingredients 14

Ingredients

2 pounds boneless, skinless chicken breasts
1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground
16 cloves garlic, dry-roasted (page 158)
1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)
2 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons vegetable oil
Lime or orange wedges
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled red onions or orange or pineapple segments

Steps:

Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

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