The secret behind the beautiful golden color of many foods comes from achiote. Learn How to Make Achiote Oil with only 2 ingredients and in less than 15 minutes!
Achiote Oil is an oil that’s been infused with color and flavor by cooking annatto seeds in the oil or adding ground achiote powder.
The result is a yellowish-red color oil that has a nutty flavor and can be used to make savory and sweet dishes.
What are Achiote Seeds?
The achiote seeds, also called annatto seeds, come from the inside of the fruit of a small tree native to Mexico and Central and South America. I also wrote a post about what is the achiote for in case you want to know more.
In Puerto Rican cuisine, achiote oil is as essential as the all-purpose adobo seasoning, sazon spice blend, and the boricua sofrito. It is used in dishes like Puerto Rican beef stew, Puerto Rican sancocho, and Puerto Rican rice with beans.
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Why This Recipe Works
- Easy to make- You only need to heat the oil, and in 15 minutes, you can have a big batch of this oil.
- Versatile- you can use it to saute veggies, in soups, stews, and rice recipes. You can even use it in dessert recipes.
- It lasts up to a year!
Ingredients
If you wonder where can I buy achiote? know that you can always find it online. You can also go to Hispanic, Asian, or African stores. There, you’re most likely to find achiote in seeds, powder, or paste.
- Achiote seeds- I used ¼ cup of the seeds per cup of oil.
- Oil- I used vegetable oil because it has a neutral flavor. Some people use olive oil, but remember that it changes the finished flavor. I suggest using a neutral flavor oil because it won’t mask the smokey, nutty, and earthy flavor.
📓 Note: In Puerto Rico, manteca (lard) used to be the preferred fat to make achiote oil. I always watched my grandma do it this way when using it to make pork pasteles de arroz, the Puerto Rican stewed pork meat, or yuca alcapurrias. It is also used in the masa for empanadillas.
How to Make Achiote Oil
- Photo 1: In a medium-size pot, add the oil and seeds on high heat. You’ll quickly notice how the oil starts changing color.
- Photo 2: Cook for 5 minutes while stirring. Try not to cook it longer on such high heat. Because when you burn the seeds, the achiote oil tastes bad.
- Photo 3: Strain the seeds using a metal strainer instead of plastic to avoid any stains. Let your oil cool. This can take anywhere from 3 to 5 minutes.
- Photo 4: Once the oil is cooled, transfer it to a container.
Recipe Tips
- Rinse your utensils quickly after making the achiote. Use warm, soapy water.
- Use a stainless steel or an aluminum pan. This is to prevent your pan from staining. I will also avoid using a ceramic-coated pan.
- Don’t discard the used seeds. Store them in a container for later use. They’re good for at least 1 more use.
- Use cardboard to cover your surfaces to avoid any staining.
How to use Achiote Oil?
You can make marinades for seafood, meats, or vegetables. My mother-in-law uses the oil to coat the skin of Puerto Rican roast pork to make the skin crispier.
Recipe Questions
Yes, they’re the same thing, and both words are used interchangeably. Both words refer to the (Bixa Orellana) name of the tree. So remember that achiote oil and annatto oil are the same.
Heat your oil over medium heat for about 3 minutes, shut it off, and add the powder. Wait for it to cool and for the powder to settle. Then, I like to strain all the powder I can out and discard it. You can leave it in if you like to; I just don’t.
A benefit is that is a natural food additive. Besides food, it can be used in cosmetics and fashion. It has been linked to various benefits, according to the Healthline article Annatto benefits.
I suggest storing it in a glass jar or bottle with a lid to ensure its freshness. Store at room temperature in a cool place, out of sunlight, for up to a year. Do not refrigerate!
Recipes Using Achiote Oil
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Achiote Oil
Ingredients
- 2 cups oil
- ½ cup achiote seeds
Instructions
- In a small pan over high heat add your oil and achiote seeds.
- Cook for 5 minutes while constantly stirring. Turn off the heat and let the oil cool. Once is safe to do so, strain the oil and save the seeds. Transfer the oil to a container with a lid.
Recipe Notes
- Fat- I used vegetable oil because it has a neutral flavor. A lot of people like using olive oil but that adds a different flavor to the result. Another great option is to use lard.
- Achiote- While I use the seeds in this recipe you can use it in powder form. You just have to heat the oil and then add ¼ cup of the powder. You can remove the excess powder if you like.
- Use a caldero, steel, or aluminum pan to avoid staining your pan.
- Let the oil cool before storing. I suggest storing the oil in a glass container with a lid.
- It is important to know that achiote oil stains things quickly. It can stain your counter, utensils, and clothes if left even for a couple of minutes. So I suggest rinsing everything off with warm soapy water as quickly as possible.
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