Aarón Sánchez

Achiote Oil

Aceite de Achiote

Preparation info
  • Makis

    1½

    cups
    • Difficulty

      Easy

Appears in
La Comida del Barrio
La Comida del Barrio

By Aarón Sánchez

Published 2003

  • About

Achiotina, as it is also known, is widely used in Puerto Rican cuisine to cook bean and rice dishes, as well as vegetables, meats, and stews.

Ingredients

  • 1½ cups extra-virgin olive oil
  • ½ cup achiote (annotto seed; see Note)

Method

Pour the oil and achiote seeds in a pot or skillet. Cook over medium heat for 10 or 15 minutes; the oil will be red from the achiote. Strain the oil to discard the achiote seeds and set aside to cool.