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Home » Homemade Achiote Paste

Homemade Achiote Paste

by Mike Hultquist · Mar 28, 2022 · 16 Comments

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Achiote Paste Recipe

This achiote paste recipe is perfect for seasoning many Mexican dishes, made from annato seeds, fresh garlic, citrus juice and lots of seasonings. Learn how to make it at home!

Achiote Paste Recipe

Let's make achiote paste tonight, my friends. Who's in? If you've never cooked with achiote paste, you're in for a wonderful discovery of flavor that just may open up a whole new world of cooking. It is huge on flavor, unlike anything else you've ever tried.

You can purchase achiote paste from the store, sure, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it. I like to make mine with habanero pepper for an extra spicy version, though you can make yours with milder or hotter peppers.

Let's discuss!

Achiote Paste in a bowl with a spoon, ready to use

What is Achiote Paste?

Achiote paste is a flavorful mix of annatto seeds (aka achiote), garlic, optional chilies, bitter orange juice and a mix of seasonings. Everything is ground down then mixed to form a thick paste. It is best used as a rub or marinade, essential to certain Mexican dishes like cochinita pibil, and very widely used in Mexican cuisine.

Annatto Seeds (aka Achiote) in a bowl

What are Annatto Seeds?

Annatto seeds (aka achiote in Mexico) come from the pulp covering the seeds of a tree native to the Caribbean. Known for their distinctive red color, Central and South Americans have been using them as a coloring for dishes such as meats, fish, vegetables and rice, as well as a dye for clothes, paint and more. They are mild in flavor when used sparingly, ground in a spice grinder, though certainly distinctive for their earthy and somewhat floral, smoky flavor.

Let's talk about how to make achiote paste, shall we?

Achiote Paste Ingredients

  • Annatto Seeds.
  • The Seasonings. Mexican oregano (or use Italian oregano), coriander seeds, cumin seeds, black peppercorns (or equivalent ground black pepper), cloves (or use ground) salt to taste. See the recipe notes for other optional ingredients.
  • The Fresh Additions. Garlic and optional chili peppers. Use a jalapeno for a touch of heat, serrano peppers for hotter, or habanero pepper for good level of heat). I love habanero with this. Onion can be added as well.
  • The Citrus. Bitter orange juice is traditional, but can be difficult to find for some cooks. If you can't obtain it, use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar.

How to Make Achiote Paste - the Recipe Method

Grinder or Blender. Add 1/4 cup annatto seeds (achiote seeds), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up, or a spice mill or even a coffee grinder.

Process the Achiote Paste. Add the garlic, 1/2 cup orange juice, lime juice and vinegar. I often just throw everything into the food processor together and process it all up. I have a pretty powerful model.

Ingredients for making achiote paste in a food processor

Process to form a thick paste.

Achiote Paste processed in a food processor

Alternatively, you can use a mortar and pestle to grind up the paste manually.

Mike grinding Achiote Paste in a mortar

Taste and Adjust. You can adjust with extra juice or a bit of water for a thinner paste. Use as desired.

Makes about 1 cup.

Achiote Paste on a spoon

Boom! Done! Homemade achiote paste, my friends. Easy enough to make, isn't it? I love this stuff. Super unique, and absolutely delicious.

Recipe Tips & Notes

Optional Ingredients

You can add other ingredients to your preference. Other popular additions include bay leaf, cloves, lime zest and orange zest. Add a splash of hot sauce!

How to Use Achiote Paste

Use it as a Rub or Marinade. I use this primarily as a meat rub or a marinade for pork. It's an essential component of this cochinita pibil recipe, which is a fantastic Mexican recipe of pork marinated with achiote paste and more citrus juices, cooked low and slow until fall apart tender, then shredded. Perfect for Tacos! Patty's absolute favorite. She orders it all the time.

Achiote Paste in a bowl, ready to use

Where to Buy Achiote Paste

If you prefer to buy achiote paste rather than make it, you can often find it at your favorite local Mexican grocer, or in the International section of some grocery stores, though you can also order it online. Order Achiote Paste from Amazon or Buy Annatto Seeds from Amazon to make your own (affiliate links, my friends!).

That's it, my friends. I hope you enjoy my achiote paste recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Achiote Paste in a bowl

Try Some of My Other Popular Recipes

  • Tacos al Pastor
  • Carne Asada
  • Salsa Macha
  • Aji Amarillo Paste
  • Chili Pastes from Around the World
  • How to Make Chili Paste from Scratch
  • Sazon Seasoning

Freshly ground Achiote Paste on a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Achiote Paste Recipe
Print

Achiote Paste Recipe

This achiote paste recipe is perfect for seasoning many Mexican dishes, made from annato seeds, fresh garlic, citrus juice and lots of seasonings. Learn how to make it at home!
Course: Main Course, Seasonings
Cuisine: American, Mexican
Keyword: achiote, annatto, marinade
Prep Time: 5 minutes
Cook Time: 5 minutes
Calories: 144kcal
Author: Mike Hultquist
Servings: 1
Tap or hover to scale
4.89 from 9 votes
Leave a Review

Ingredients

  • 1/4 cup annatto seeds achiote (1 ounce by weight/28 grams)
  • 1 tablespoon Mexican oregano or use Italian oregano
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 clove (use 2 if you love cloves)
  • Salt to taste
  • 1 spicy chili pepper (optional - use a jalapeno for a touch of heat, serrano pepper for hotter, or habanero pepper for good level of heat)
  • 6 cloves garlic
  • 1/2 cup bitter orange juice or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar

Instructions

  • Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
  • Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.
  • You can adjust with extra juice or a bit of water for a thinner paste.
  • Use as desired.

Notes

Makes about 2/3 cup.

Nutrition Information

Calories: 144kcal   Carbohydrates: 32g   Protein: 5g   Fat: 2g   Saturated Fat: 1g   Sodium: 15mg   Potassium: 673mg   Fiber: 6g   Sugar: 13g   Vitamin A: 761IU   Vitamin C: 133mg   Calcium: 193mg   Iron: 5mg
Achiote Paste Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This post was updated on 3/28/22 to include new information and photos. It was originally published on 4/27/20.

 

 

Categories: Marinades Tags: Chili Pepper Madness, chili pepper recipe, mexican, mikes favorites

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    Recipe Rating




  1. Ann Davis-Rowe says

    July 02, 2022 at 7:31 pm

    5 stars
    I was looking for a recipe that would use up some juice and found a marinade with achiote paste. As we also had an ancient bag of annatto seeds to use up, this was perfect! Great flavor.

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:47 am

      Very nice! Glad you found me, Ann! Glad you enjoyed it.

      Reply
  2. Cathy says

    May 01, 2022 at 2:43 pm

    5 stars
    I have been looking for a recipe to make this for the Cochinita pibil recipe I found from a Mexican food blogger. Your recipe is very simiar, so I’m in the process of making the paste. I had powder and may have used too much, but next time will hopefully buy the annato seeds. Also, we have a seville orange tree and I’m hoping it will have oranges soon for stuff like this.

    Reply
    • Mike Hultquist says

      May 02, 2022 at 6:48 am

      Excellent! Thanks, Cathy!

      Reply
  3. Nicole Willis says

    April 03, 2022 at 8:43 am

    Hi! I have already ground annatto seeds. How much would I use in this recipe??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 03, 2022 at 1:11 pm

      Nicole, use 3-4 tablespoons. I would start with 3, then adjust with more to taste. Enjoy!

      Reply
  4. Alexandria says

    April 03, 2022 at 12:49 am

    5 stars
    Oh happy day,I have just managed to order annetto seeds and some mexican oregano from amazon deutschland,(don`t get them for a few weeks so I guess they are coming from the US) wish me luck and I will definately keep you posted...Alexandria

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 03, 2022 at 7:23 am

      Yes, good luck, Alexandria!

      Reply
  5. Connor says

    September 05, 2021 at 8:50 am

    4 stars
    Hi Mike do you have anything I can use to convert the cup/half cup measurements into tsp tbsp or weight in grams?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 05, 2021 at 10:20 am

      5 stars
      Connor, there are 16 tablespoons per cup, and 48 teaspoons per cup. So, for the annatto seeds, use 4 tablespoons. For the bitter orange juice, use 8 tablespoons. I do apologize, I wish my recipe card had a better measurement converter. I hope to upgrade soon.

      Reply
  6. Lauraleigh O'Meara says

    March 02, 2021 at 5:53 pm

    5 stars
    Hi all!
    Here, Mike is, as always, the best of the best!
    Please, nooo trolls! Honest! I just wanted to tuck in a few bits that might help newbies. All hail Mike!
    Whole Achiote seeds are tiny rocks, stone-like. The only comparable would be Fenugreek seeds. I don't recommend pre-ground; heaven only knows what you're getting. I love my mortars and pestles, but for tasks like this, my high-powered electric grinders are my choice. Once taken to a powder (might take more than one blast), you're totally good to go.
    I also think Mike's alternatives to straight-up achiote powder are fab! (Check out his Sazon Seasoning). Saffron is always a go-to, but sooo pricey that I'd rather leave it in my jewelry box. The turmeric-paprika is super tasty, and with fine Spanish paprika, amazing!
    ChiliHeads Unite!
    Lauraleigh

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 02, 2021 at 10:44 pm

      Thanks, Lauraleigh! I appreciate your extra info!

      Reply
  7. Maria says

    June 23, 2020 at 11:23 pm

    5 stars
    I enjoyed this post. I haven’t made this yet but I have been searching for years and years to find a Mexican sauce I used to top on my food at my favourite Mexican eatery in Toronto.. I have no idea what the sauce was called but this recipe sounds similar. I know it had annatto seeds. Wish me luck!!! The sauce I used was definitely more liquidy. Do you think I should just add more juice or vinegar or a grated onion to the blend? Thank you for this recipe! Maria...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 24, 2020 at 5:30 am

      Maria, this is a paste meant for seasoning, though you can add more liquid to make it more sauce like. I suspect there may be other peppers and/or tomato with the sauce you are referring to, though not sure.

      Reply
  8. Stephanie says

    April 27, 2020 at 9:05 am

    5 stars
    I'm going to find a way to work this into a big ol' casserole!! Sounds incredible, I learned a lot in this post! Thanks so much!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 27, 2020 at 9:31 am

      Thanks so much, Stephanie! It has such a unique flavor, I think it would go a long way in a casserole!

      Reply

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