Achiote Infused Oil Recipes

Steps:

• In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

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.

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.

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.

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.