Achiote Paste

Achiote Paste

Earthy annatto seeds blend with citrus and warm spices into a brick-red Yucatecan paste.

Total 30 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This vibrant paste combines ground annatto seeds with garlic, citrus juice, and warm spices like cumin and cloves into a thick, rust-colored seasoning base. Traditional to Yucatecan cooking, it forms the backbone of cochinita pibil and other roasted or grilled meats. Rub it onto chicken, pork, or fish before cooking for a tangy, earthy, slightly peppery flavor.

Ingredients

  • 1/2 cup annatto seeds
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried oregano
  • 1 teaspoon whole cloves
  • 1 tablespoon allspice berries
  • 2 cinnamon sticks, broken into pieces
  • 10 garlic cloves, peeled
  • 1 tablespoon kosher salt
  • 1/2 cup fresh sour orange juice (or substitute 1/4 cup orange juice and 1/4 cup lime juice)
  • 1/4 cup white vinegar

Method

  1. Place the annatto seeds, peppercorns, cumin seeds, oregano, cloves, allspice berries, and cinnamon stick pieces in a dry skillet over medium-low heat.

  2. Toast the spices, shaking the skillet frequently, until fragrant, about 2 minutes. Watch closely so the annatto seeds do not scorch.

  3. Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a fine powder.

  4. Combine the ground spice mixture, garlic cloves, and salt in a food processor or blender.

  5. Add the sour orange juice and vinegar and process, scraping down the sides as needed, until a smooth, thick paste forms, about 2 minutes.

  6. If the paste is too thick to blend smoothly, add water a teaspoon at a time until it processes evenly.

  7. Scrape the paste into a jar, pressing out any air bubbles, and seal tightly.

  8. Refrigerate and let the flavors meld for at least 1 hour before using; the paste keeps well for up to 2 weeks refrigerated or several months frozen.

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    Achiote Paste

    This vibrant paste combines ground annatto seeds with garlic, citrus juice, and warm spices like cumin and cloves into a thick, rust-colored seasoning base. Traditional to Yucatecan cooking, it forms the backbone of cochinita pibil and other roasted or grilled meats. Rub it onto chicken, pork, or fish before cooking for a tangy, earthy, slightly peppery flavor.

    30 min 16 oz 35 cal

    Ingredients

    • 1/2 cup annatto seeds
    • 2 tablespoons whole black peppercorns
    • 1 tablespoon cumin seeds
    • 1 tablespoon dried oregano
    • 1 teaspoon whole cloves
    • 1 tablespoon allspice berries
    • 2 cinnamon sticks, broken into pieces
    • 10 garlic cloves, peeled
    • 1 tablespoon kosher salt
    • 1/2 cup fresh sour orange juice (or substitute 1/4 cup orange juice and 1/4 cup lime juice)
    • 1/4 cup white vinegar

    Method

    1. 1

      Place the annatto seeds, peppercorns, cumin seeds, oregano, cloves, allspice berries, and cinnamon stick pieces in a dry skillet over medium-low heat.

    2. 2

      Toast the spices, shaking the skillet frequently, until fragrant, about 2 minutes. Watch closely so the annatto seeds do not scorch.

    3. 3

      Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a fine powder.

    4. 4

      Combine the ground spice mixture, garlic cloves, and salt in a food processor or blender.

    5. 5

      Add the sour orange juice and vinegar and process, scraping down the sides as needed, until a smooth, thick paste forms, about 2 minutes.

    6. 6

      If the paste is too thick to blend smoothly, add water a teaspoon at a time until it processes evenly.

    7. 7

      Scrape the paste into a jar, pressing out any air bubbles, and seal tightly.

    8. 8

      Refrigerate and let the flavors meld for at least 1 hour before using; the paste keeps well for up to 2 weeks refrigerated or several months frozen.