Achioteoil 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

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 PASTE

Achiote Paste 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 Recipes

Time 15m

Yield 8

Number Of Ingredients 12

Ingredients

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, Carbohydrate 13.6 g, Fat 0.6 g, Fiber 5.1 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 1749.5 mg, Sugar 1.4 g

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.

SHRIMP IN ACHIOTE OIL

Shrimp in Achiote Oil image

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

Ingredients

Achiote oil:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
Shrimp:
2 tablespoons unsalted butter
1-2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)

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.

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Once the oil simmers, bring temperature down to low. Leave uncovered and let steep on low—to infuse and color the oil for about 10 minutes. The longer you let it steep, the deeper the color gets, but 10 minutes should do it. The oil takes on a deep, brownish red hue.
Store the amber-red oil in a tightly covered glass jar in your refrigerator or in a dark, cool area of your pantry. Achiote oil will last for months, at least four and likely six. Use as your starter oil for rice, stews, roasts—all things savory, hearty, orange-yellow, and authentically Latinx.

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