Achiote Oil

Achiote (also known as “annatto”) is a red-orange, weakly flavored seed. Like tumeric, it is used more for color than flavor. I like to keep a jar of achiote oil around to add a nice color and smokey flavor to foods. My samosa recipe uses this in the dough, but you could also use it in a grilling marinade, stir fry, or almost anywhere you want. Technically, for optimal food safety, you should keep this in the fridge, but since I strain all the solids out I keep it at room temperature, and have never had a problem. I’ll leave the decision to you.

Achiote Oil (1 cup):

  • 1 cup neutral-flavored oil
  • 1/4 cup achiote seeds
  • 3 cloves garlic, crushed
  • 1 bay leaf, broken
  • 1 chile ancho, crushed

Heat all the ingredients over medium-low heat. When the oil bubbles, remove from heat and let sit for a couple hours. Strain before storing.

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About tandooritaco

This is a blog about food.
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2 Responses to Achiote Oil

  1. Pingback: La Samosa Famosa | Tandoori Taco

  2. Pingback: Lechon Manok, Eggplant Salad, Pancit | Tandoori Taco

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