Achiote Paste

Achiote Paste

Achiote paste is a deep coloring, marinating seasoning mix from the Yucatan Peninsula that is used in Pibil style dishes. Achiote Paste, also known as Recado Rojo, usually contains annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic and salt. One ounce of Achiote paste diluted with one half cup of; vinegar, lime / citrus juice, broth, or liquid annatto will marinate at least two pounds of meat.

Achiote, or annatto is a tropical shrub or small tree. The fruits are heart-shaped, brown or reddish brown at maturity, and are covered with short stiff hairs. When fully mature, the fruits split open exposing the numerous seeds. Although it does not produce an edible fruit, the achiote is widely grown for the orange-red pulp that covers the seeds. The achiote dye, which is prepared by stirring the seeds in water, is used to color butter, cheese, rice and other foods. In the Philippine Islands the seeds are ground and used as a condiment.