Achiote Chile Marinade

Ingredients

• 3 tablespoons achiote (annatto) seeds
• 2 dried ancho chiles, stemmed and seeded
• 1 dried guajillo chile, stemmed and seeded
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, peeled
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons kosher salt
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil

Method

1. 1

   Toast the achiote seeds, ancho chiles, and guajillo chile in a dry skillet over medium heat, stirring frequently, until fragrant and the chiles are pliable, about 2 minutes.

   2:00 · Toast seeds and chiles
2. 2

   Transfer the toasted chiles to a small saucepan, cover with water, and simmer until softened, about 5 minutes.

   5:00 · Simmer chiles
3. 3

   Drain the softened chiles and transfer them to a blender along with the toasted achiote seeds, orange juice, lime juice, garlic, oregano, cumin, allspice, black pepper, and salt.

4. 4

   Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

   2:00 · Blend marinade
5. 5

   With the blender running, add the vinegar and oil in a steady stream until the marinade is emulsified and thick.

6. 6

   Strain the marinade through a fine-mesh sieve into a bowl or jar, pressing solids to extract as much liquid as possible, then discard the fibrous remains.

7. 7

   Use immediately to marinate meat, poultry, or fish for at least 2 hours, or refrigerate in an airtight container for up to one week.