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.

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(Bixa orellana), of the Bixaceae family, is also known as annato, bija, onoto and urucú. Distribution: A native plant found in the warmer regions of the tropical Americas, achiote has been used ...

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.

Whisk together ground toasted spices, reserved 1/3 cup orange juice, vinegar, achiote powder, oil, salt, white pepper, and garlic powder in a medium bowl until well combined.

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. Step 2. DO AHEAD: Achiote oil can be made 1 week ahead.

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.

Through the years, she’s returned again and again to this satisfying combo of achiote-rubbed chicken thighs, onions and sweet potatoes. “I’ve made it for staff meals, dinner service, at home ...

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 ...

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.