Achiote Oil is a staple in a lot of our Puerto Rican and Caribbean Cooking. By infusing oil with Annatto seeds it's what gives the dishes that orange hue. It is used in Arroz con Gandules, Habichuelas Guisadas, and Carne Guisada amongst other dishes! Here I will show you how to make achiote (annatto) oil in a few steps!!
Here are other staples and essentials that are used in our Puerto Rican cuisine:
Achiote Oil is essential in our Puerto Rican cooking. It gives the food that beautiful orange-reddish hue. It's super easy to make at home and it requires two ingredients.
Here are the recipes where I have used Annatto Oil: Meat Picadillo and Carne Guisada(Puerto Rican Beef Stew).
What are Achiote (Annatto) Seeds?
Annatto or Achiote (both words are interchangeable) seeds are grounded to make the Annatto powder. Annatto seeds are native to Mexico, Central America, South America and the Caribbean. Settlers started to use Annatto(Achiote) seeds for coloring because they couldn't find Saffron. Annatto has a sweet and peppery taste. I usually use Badia where you can purchase online or at your local supermarket. Asian stores also carry Annatto seeds.
What You'll Need to Make Achiote Oil
**See the Recipe Card Below for complete measurements**
- Annatto (Achiote) Seeds
- Neutral Oil - These type of oils have little or no flavor, also a high smoke point. Because of the neutrality in these oils can be used without altering or adding flavor on a dish. Corn, canola, vegatable, soybean,avocado, sunflower, safflower, grapeseed and Peanut oil are examples of neutral oils. For this recipe my favorite oil to use is Grapeseed.
Instructions
- Add neutral oil and annatto seeds into a sauce pan then stir at low-medium heat for about 5 minutes so the seeds release the color.
2. Remove the pan off the heat to cool off and let the Annatto seeds render into the oil for about 20 minutes. The oil shoud look red/maroon.
3. Place a funnel into the storing container and pour the oil using a strainer on top of the funnel. Discard the seeds carefully. The Achiote oil and seeds stain everything it comes in contact with.
Hint: Do not boil. If it boils it will then turn bitter.
Substitutions
Achiote seeds are the ideal to make this oil but Achiote paste could be used. Just make sure to strain it before storing it.
Variations
This is a simple oil that it is the base for cooking. But you could add:
- Garlic - add garlic cloves into the storing jar to add flavor.
Equipment
For this recipe you will need :
- Mason Jar or reuse the container the oil came in.
- Strainer
- Funnel
- Spatula
- Sauce Pan
Storage
Store the Achiote (Annatto) oil into a mason jar or the same oil container. Store in the pantry for up to 3 months or you can store in the refrigerator.
I don't recommend freezing it.
FAQ
The seeds can be found at Latin Market, and in Asian Markets like Hmart.
A neutral oil is used to make this Achiote Oil. It has little or no flavor, Its purpose is to give color to food.
Achiote oil can be stored at room temp for up to three months.
Other Puerto Rican Recipes
If you make this recipe I'd love to hear from you! Leave me a comment below.
📖 Recipe
Homemade Achiote (Annato) Oil
Equipment
- Strainer
- Funnel
- Spatula
- Papel Towel
Ingredients
- 2 cups Grapeseed or any other neutral oil
- ¾ cup Achiote (annatto) seeds
Instructions
- Add neutral oil and annatto seeds into a sauce pan then stir at low-medium heat for about 5 minutes so the seeds release the color.
- Remove the pan off the heat to cool off and let the Annatto seeds render into the oil for about 20 minutes. The oil shoud look red/maroon.
- Place a funnel into the storing container and pour the oil using a strainer on top of the funnel. Discard the seeds carefully. The oil and seeds stain everything it comes in contact with.
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