Achiote Oil Recipes

SHRIMP IN ACHIOTE OIL

Steps:

• For achiote oil:
• 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.
• DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
• For shrimp:
• Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.

ACHIOTE OIL

Steps:

• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
• Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
• Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
• Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.

HOW TO MAKE ACHIOTE OIL

Steps:

• Add the olive oil and garlic cloves to a small saucepan. Bring the oil and garlic to warm over low heat.
• Once little bubbles begin to surround the garlic cloves, add the annatto seeds to the oil. Use a metal (non-staining) spoon to stir the seeds into the oil.
• Heat the annatto in the oil for 15-20 minutes, or until the oil turns a very deep red-orange color. If, while the oil is heating, you notice the garlic is starting to brown, reduce the heat or remove the pot from the stove altogether.
• After 15-20 minutes, remove the pot from the heat and allow the annatto seeds to steep in the oil for 5-10 minutes more.
• Insert the narrow end of a funnel into a pint-sized jar that has a tight-fitting lid. Line a few layers of cheesecloth, or place a fine-mesh strainer, in the funnel. Carefully pour the achiote oil into the funnel to strain the seeds and garlic. Discard what remains in the funnel.
• Seal the jar and store in a cool, dark area of the kitchen or pantry.Use as needed.

ANNATTO OIL (ACHOITE OIL) ACEITE DE ACHIOTE

Steps:

• Over medium heat, add two tablespoons of annatto seeds to 1 cup of oil.
• Cook over heat until you start to see tiny bubbles rising up from the seeds. DO NOT LET OIL HEAT TOO HIGH or the oil will turn bitter!! You are looking for a simmer of heat forming from the oil.
• Once you see small bubbles forming, usually around 10 minutes, turn heat off.
• Allow oil and seeds to rest on stove top for an hour. (The seeds will continue to release their natural hue and color)
• Allow oil to fully cool.Once oil as cooled, strain the seeds and add the oil to an airtight bottle or container.