Annatto Oil Achoite Oil Aceite De Achiote Recipes

ANNATTO OIL (ACHOITE OIL) ACEITE DE ACHIOTE

Annatto Oil (Achoite Oil) Aceite de Achiote image

Easily make Annatto Oil (Achoite Oil) Aceite de Achiote at home and learn all of it uses! Once you have learned how easy it is to make this beautiful food color condiment, you will be able to have it readily available to make such foods as pasteles, empanadillas, alcapurrias or even to color your soups, stews, rice, beans and meats.

Provided by Mexican Appetizers and More

Time 11m

Number Of Ingredients 2

Ingredients

1 cup Canola or Vegetable oil
2 tbsp achiote seeds (found in the Latin section of supermarket)

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.

Nutrition Facts : ServingSize 1 cup, Calories 188 kcal, Fat 22 g, SaturatedFat 18 g

ACHIOTE OIL

Achiote Oil image

Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this can and will stain whatever it touches!

Provided by SusieQusie

Categories Mexican

Time 5m

Yield 1/2 cup, 10-15 serving(s)

Number Of Ingredients 2

Ingredients

1/2 cup corn oil
1 tablespoon annatto seeds

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.

Nutrition Facts : Calories 96.4, Fat 10.9, SaturatedFat 1.4

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