Achiote Paste

Dissolve achiote paste in water, oil, vinegar, or citrus juice before using as a marinade or rub.

In 2012, Janet and I visited a farm in Puerto Rico’s Cordillera Mountains, where annatto seeds were harvested from shrubs growing across the property. Locals used the seeds for both dyeing and cooking, and they treated us to a hearty chicken soup with starchy vegetables and a vibrant orange-yellow broth colored by annatto. The pods, which resemble rambutan fruit, split open when ripe to reveal about 40 seeds inside. These seeds form the base of achiote paste. In Puerto Rico, they’re often used to make aceite de annatto (annatto oil), while in Mexico’s Yucatán region, achiote paste famously flavors Cochinita Pibil, the richly spiced, slow-braised pork that fills countless tacos we’ve enjoyed on our travels. Using achiote at home: Combine one 3.5 oz. package of achiote paste with 1 cup of orange juice, the juice of 4 or 5 limes (about ½ cup), and a generous tsp of salt. Marinate 3 to 4 lbs. of 2-inch cubed pork shoulder for 24 hours before braising.

Achiote paste adds an authentic flavor and bright yellow color. It's commonly used in the cuisines of Cuba, Mexico, and Central America.