Achiote Paste Substitute Recipes

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ACHIOTE PASTE



Achiote Paste image

This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff.

Provided by LiberallyGillian

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 12

5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
½ teaspoon whole cloves
3 habanero peppers, seeded
½ cup orange juice
½ cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila

Steps:

  • With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
  • In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 13.6 g, Fat 0.6 g, Fiber 5.1 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 1749.5 mg, Sugar 1.4 g

ACHIOTE PASTE SUBSTITUTE



Achiote Paste Substitute image

Essential for Panamanian food, or other recipes that call for ingredients you can't find in your local grocery store, a substitute for achiote easily made from other, more commonly found ingredients. Courtesy of the Panama home page.

Provided by Molly53

Categories     South American

Time 5m

Yield 3 tablespoons

Number Of Ingredients 5

1 1/2 tablespoons paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon ground cumin

Steps:

  • Mix all ingredients together until smooth.

Nutrition Facts : Calories 13.4, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 2.5, Fiber 1.3, Sugar 0.4, Protein 0.6

ACHIOTE (ANNATTO) PASTE



Achiote (Annatto) Paste image

Achiote paste is used as a meat rub and as an ingredient in southeastern Mexican dishes. It's easy to make your own from annatto seeds and spices.

Provided by Chelsie Kenyon

Categories     Sauces     Ingredient     Spice Mix

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves garlic (peeled)
1/2 cup bitter orange juice (or 1/4 cup regular orange juice plus 1/4 cup Mexican lime juice or 1/3 cup white vinegar)

Steps:

  • Gather the ingredients.
  • Grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns, and cloves in a spice mill or with a mortar and pestle.
  • Place the ground spices with the salt, garlic, and bitter orange juice in a blender and process until it is smooth.
  • Store your achiote paste in an airtight container in the refrigerator. Use as instructed in your recipe.

Nutrition Facts : Calories 119 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, Sodium 1270 mg, Sugar 11 g, Fat 2 g, ServingSize 2/3 cup paste (8 servings), UnsaturatedFat 0 g

POLLO PIBIL



Pollo Pibil image

Pollo Pibil is a deeply flavorful dish from Mexico's Yucatan Peninsula. With complex flavors of achiote paste (made from ground annatto seeds), sour orange juice, and spices, this chicken is infused with flavor and rich orange color (from the achiote paste).

Categories     Main Dish Recipes

Time 1h35m

Number Of Ingredients 8

1 (3 ½-ounce) package achiote paste (achiote rojo or annatto paste))
¾ cup sour orange juice (or regular orange juice)
Juice of 1 lime
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon cinnamon
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt

Steps:

  • In a large bowl, combine the achiote paste, orange juice, lime juice, oregano, cumin, and cinnamon and mix well. If the achiote paste is in a hard clump, let it soak in the citrus juice for a while to soften it.
  • Add the chicken to the bowl and toss to coat. Let marinate, covered, in the refrigerator for at least 30 minutes.
  • Place a steamer rack in the bottom of a stockpot, Dutch oven, or Instant Pot and add 1 ½ cups water to the pot. Lay a long piece of aluminum foil in the pot on top of the steamer rack. Lay a second long piece of aluminum foil over the first so that the two form a cross. Lay a third piece of foil over making an X with the second piece. Push the foil down into the pot so that the 3 pieces of foil make a sort of bowl shape.
  • Place the marinated chicken (along with the marinade) into the foil bowl and wrap up the sides of the foil to make a packet.
  • To cook in a stockpot or Dutch oven: Place the lid on the pot and set it over medium-high heat. Bring to a boil and then reduce the heat to low. Steam for about 90minutes, until the chicken is cooked through and very tender. When finished cooking, remove from the heat, remove the lid, and let stand for 10 minutes or so before opening up the foil to serve the chicken.
  • To cook in an Instant Pot or electric pressure cooker: Cover and seal the pot and set to pressure cook for 45 minutes. When the cooking time is up, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
  • Serve the chicken with warm corn tortillas, pickled red onion, salsa, cilantro, and other toppings as desired.

Nutrition Facts : Calories 266 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ACHIOTE PASTE SUBSTITUTE



ACHIOTE PASTE SUBSTITUTE image

Categories     Leafy Green

Yield 3 Tbsp

Number Of Ingredients 5

1 1/2 tablespoons paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon ground cumin

Steps:

  • Mix until well blended and use as a substitute for achiote paste.

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2015-10-08 Step 1. Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, …
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  • Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.
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  • Dried Oregano. In case you’ve been cooking for a long time, you would know about oregano. In particular, people who are into kinds of pasta and pizzas would know how important dried oregano is.
  • Garlic Powder. The garlic powder is made by dehydrating the garlic cloves and is grounded in powdered form. The garlic powder is often blended into fine form.
  • Ground Cumin. Just like oregano, cumin is the widely used spice out there, and it can replace achiote in the best possible manner. Cumin is widely used in Indian cuisines, which makes it fine for Mexican cuisine as well.
  • Hibiscus Powder. To begin with, this powder is extracted from the Malvaceae plant (its sepals, to be precise). Hibiscus powder has a rich color that is identical to the fruit color of this plant.
  • Turmeric Powder. Turmeric powder is the readily available ingredient out there and is native to India and China. It is used in curry dishes (Indian cuisine), so it can be added to Mexican cuisines for substituting achiote.
  • Nutmeg. If you cannot find any other substitute, nutmeg is your last resort. It has a warm and sweet flavor. In addition, it has an intense aroma. Nutmeg has a crimson and red color.


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