Traditional Puerto Rican Achiote Oil
Achiote Oil is a commonly used Puerto Rican oil infused with annatto seeds or ground annatto powder. This traditional recipe requires only 2 ingredients and less than 30 minutes of your time!
Achiote oil is a fabulous substitute for oil in many of my favorite Puerto Rican recipes, like this Arroz con Gandules and Authentic Puerto Rican Arroz con Pollo.
This easy 2 ingredient oil is infused with annatto seeds, giving whatever you cook with it a golden yellow color and mild peppery flavor.
If you enjoy the nutty flavor profile of this oil, be sure to try making your own Achiote Paste too! It’s a delicious base for marinades and stews.
What are Annatto Seeds?
Annatto seeds come from the funky looking fruit that grows on achiote trees. Achiote trees are common in Mexico, Central and South America as well as regions in the Caribbean (like Puerto Rico!)
The seeds from the achiote trees can be used to make achiote oil (like we’re doing today), pastes, and even food dye as it has a rich red/orange color.
Because of this, Annatto seeds can be used in a similar fashion to turmeric or saffron. They also produce an earthy, pepper taste similar to paprika or pepper when cooked with.
How to make it
Note: make sure to be careful while you handle the ingredients and oil as annatto seeds stain easily. The oil will stain extremely easily as well.
Where to use it
Achiote oil is made from annatto seeds infused in a neutral oil, resulting in a flavored oil that can be used to develop flavor and color in many different savory (and occasionally sweet) dishes.
Here are some of my favorite recipes to sub out oil for achiote oil:
Ground vs. whole Annatto seeds
Not all achiote oil is created equally. And by equally I mean in the same way. Depending on the household or restaurant you visit, the achiote oil in use could have been made using whole annatto seeds or ground seeds.
Honestly, both methods work well and result in deliciously infused oil.
A few things to consider when deciding what to use:
- Accessibility – for whatever reason, finding whole annatto seeds is easier than finding the powder in my area. If you can find the powder more easily, use that!
- Simplicity – the process of straining out seeds can be messy – using ground powder eliminates this step. In addition, the ground powder can be a wonderful seasoning to use in all kinds of dishes and much easier to use in powder form.
If using ground annatto seeds instead of whole ones, skip the straining step and simply store the oil once it cools.
Where to find Annatto seeds
My favorite place to shop for annatto seeds is my local Spanish grocery store.
If you don’t have one/can’t find one, you can also find them online.
Buen provecho,
Traditional Puerto Rican Achiote Oil
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: oil
- Method: stovetop
- Cuisine: Puerto Rican, Latin
- Diet: Vegan
Description
Achiote Oil is a commonly used Puerto Rican oil that is infused with annatto seeds that adds color and flavor to any savory dish.
Instructions
- Start with your oil and seeds in a medium sized saucepan over medium low heat.
- Continue to cook for 5 minutes or until the oil begins to turn an orange/red color. Turn off the heat and allow the oil 5 minutes to cool.
- Using a mesh strainer or cheese cloth, strain the seeds from the oil. Store the oil at room temperature for up to a month.
Notes
If using ground annatto seeds instead of whole ones, skip the straining step and simply store the oil once it cools.
Thank you sooo much for this (groovy😊) achiote 5 minute recipe. I have been overlooking my annatto seeds for years and I wonder if that has given my achiote a slightly bitter taste. Who knows? Gracias 🇵🇷
I meant to write: I may have been overlooking my annatto seeds; not “overlooking “.
Hello Salima’s Kitchen Thank you soo much for this recipe I was looking for one for a long time thank you again 😊♥️