Achiote Puerto Rican Annatto Oil Recipe 435
ACHIOTE (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 2
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.
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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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