A guide to achiote and how it’s used in cooking. Often associated with Mexican cooking, achiote has a reddish-brown color that can turn any dish into a feast for the eyes.

You will have more achiote paste than is called for in the recipe. Store it well-wrapped in plastic in the freezer. Chipotle mayonnaise. 1 cup mayonnaise. 2 garlic cloves, finely chopped.

Achiote magic and slow-roasting create unforgettable flavorCochinita Pibil is a Yucatán treasure—an iconic Mexican dish celebrated for its tender texture and bold, earthy flavor. At its heart ...

Achiote is, frankly, a pretty versatile spice. Having traveled around the world, it's more than just a taco ingredient. It appears in Southeast Asian dishes and various Caribbean meals, too.

1 cup finely shredded cabbage . 1 cup chipotle mayonnaise (recipe follows) 1 lime, cut into 8 wedges . Directions . In a small bowl, combine garlic, salt and achiote paste.

Add the achiote water and the salt and bring to a boil. Cover the saucepan and cook over low heat until the water has been absorbed and the rice is tender, about 20 minutes. Remove from the heat ...

Strain achiote oil, discarding remaining solids. Add 2 tablespoons of achiote oil to a preheated large sauté pan over medium high heat. Add the onion and cook until it begins to brown and soften ...

Adapted from “La Parilla, The Mexican Grill,” by Reed Hearon. Serves 4 to 6. Ingredients 1 1/2 to 2 pounds of shrimp 6 tablespoons achiote paste, which you can buy in most Latin markets 3/4 ...

Preparation. achiote oil Step 1. Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.

Here in the Southwest, chances are pretty good that everyone's had their fair share of Mexican food. But as much as we all love to eat the stuff, how much do we really know about the flavors that ...

Total time: About 50 minutes, plus 1 hour marinating time Servings: 4 Note: The achiote paste recipe is adapted from "The Essential Cuisines of Mexico" by Diana Kennedy.