This homemade achiote paste recipe comes together in minutes and is the perfect beef, chicken, or pork marinade.
Servings: 1cup
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
1/3cupannatto seeds
1teaspooncumin seeds
2teaspoonscoriander seeds
2cloves
6all-spice berries
2teaspoonspeppercorns
zest and juice of 1 orange
zest and juice of 1 lime
5finely grated cloves of garlic
2tablespoonswhite distilled vinegar
2teaspoonsdry oregano
1 ½teaspoonscoarse salt
Instructions
Add the annatto seeds, cumin, coriander, cloves, all-spice berries, and peppercorns to a large frying pan and cook over low to medium heat for 3 to 4 minutes while moving them around frequently.
Transfer the seeds and spices to a spice grinder or mortar and grind them until they become like a powder.
Add the powder to another bowl and the zest and juice of 1 orange and 1 lime.
Grate in the garlic, pour in the vinegar, oregano, and salt, and mix until it is combined. Adjust the seasonings with salt and use or store it.
Notes
Make-Ahead: You can make this achiote paste up to 1 week ahead.How to Store: Cover and keep in the refrigerator for 10 to 14 days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator until thawed before using.Toasting the seeds and spices will help add more aromatics and intense flavors, making the achiote paste more pungent and flavorful.