Homemade Achiote Paste is perfect for adding flavor to a number of Mexican dishes and it's SO easy to make at home. Made from annato seeds, fresh garlic, citrus juice and lots of seasonings, this paste is anything but bland.
Achiote Paste Recipe
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.
Ingredients in Achiote Paste
- Annatto seeds achiote
- Mexican oregano (or use Italian oregano)
- Coriander seeds
- Cumin seeds
- Black peppercorns
- Clove (use 2 if you love cloves)
- Salt
- Chili pepper
- Garlic
- Bitter orange juice
How to Make Achiote Paste
Process the first few ingredients together. 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.
Form the paste. Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.
PRO TIP: You can adjust with extra juice or a bit of water for a thinner paste.
Recipe Tips & Notes
- Pick the right pepper. 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.
- Add more 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!
- Make your own orange juice. 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.
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.
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.
Can I buy achiote paste?
Yes! 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!).
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!
Storage
You can keep this paste in an airtight container in the fridge for up to a week! Feel free to freeze it for up to 6 months to keep it around for even longer. As always, don't forget to date and label!
Try Some of My Other Popular Recipes
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
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
Nutrition Information
Bonvivant says
Excellent flavor! I prepared this with a jumbo habanero.
I used it for Pork al Pastor using a vertical roaster over a charcoal grill. Another terrific recipe!
Mike Hultquist says
Yes!! Thanks so much! Nice touch with the habanero. Keep it spicy.
Cathy says
I have been looking for a way to make achiote paste for quite a while. I even asked a Mexican cookbook author how and she couldn't/wouldn't tell me how. I am so happy to find this and I have seen other recipes but this one looks the best. I like that you use bitter orange, that seems more authentic, and I will be making this very soon! I can't wait to try it.
Mike H. says
Super excited about your review, Cathy. Thank you!
Jacqueline says
How much does this make? Thanks in advance
Mike H. says
Jacqueline, this recipes makes about 2/3 cup.
Trish says
This was just made and will be used this week! I used an habanero next habanero time will keep the seeds! Thanks for your recipe!! Can’t wait to use it!
Mike Hultquist says
Yes! Such a great flavor builder! Thanks, Trish.
Susan says
So much better than store bought.
Mike H. says
Yes, it is - thanks so much, Susan!
Jan Brockway says
Hi. I haven’t made this yet, and like the other Jan (I thought I left that message)
I don’t have annato seeds, I have powder and coriander also powder. Is this ok or do they have to be seeds for the mortar to make the paste?? Thank you
Mike Hultquist says
Jan, yes, this works with powder as well. Use 1 ounce by weight/28 grams. Enjoy!
Jan says
I ordered some of this paste online from Amazon, (el Yucateco), hence the reason I started looking online as to how to make my own paste. The paste from Amazon has WAY too much salt. 530 mg per serving vs this recipe which has 15 mg per serving. Huge difference if you're watching salt intake. I purchased a vertical Al Pastor Skewer pan for my grill (which can also be used in your oven ... my plan) in order to make Al Pastor Tacos. This paste will be perfect for the recipe! I also love the fact that you can freeze this paste for later usage which should save some time down the road. Thank you so much for the recipe.....the ingredient combination sounds phenomenal!
Mike Hultquist says
Yes!! Homemade is best, especially when you can control the ingredients going into it. Thanks, Jan.
Paul says
Hi Mike, Patty,
I’ve just made the Achiote paste, it smells amazing. It seems a tad runnier than that on your photo but perhaps it’s because
I ground my spices very finely in a coffee grinder. I used the substitute for bitter orange juice but also added a teaspoon of dried Epazote, one of ground Bayleaf and a deseeded but not deribbed Cherry Bomb chilli.
There’s a boned and rolled breast of Lamb in the fridge here and this paste has it’s name on it! It will be unrollled, rubbed with the paste, rerollled and retied, marinated and then cooked on low in the slow cooker with quartered Oranges.
I’ll let you know how it turns out.
Paul.
Mike H. says
Hi Paul. Yes, it could be. Maybe keep an eye on that next time but I just LOVE the additions. Please let me know how you like the result!
Paul says
Hi Mike, Patty,
The next day the paste had firmed up considerably. I’ve used it with Haddock in a tomato chilli sauce, mixed with butter and spread under the skin of a whole Chicken which I then smothered in a Guajillo sauce and roasted and served it with “roast taties” (that’s how we say Roast Potatoes in Yorkshire) and tenderstem Broccoli. It’s also very good rubbed onto Pork Tenderloin. All turned out fantastically!
Mike Hultquist says
Great! Thanks, Paul! Glad you're enjoying it.
Mia says
Hi,
This sounds amazing but I have all of these spices in pre-ground form and really can’t invest in the whole spices right now. How would I convert this recipe to use up what I already have?
Mike Hultquist says
Mia, measure the annatto powder by weight = 1 ounce. For the chili powder, use 1/2 teaspoon or to taste.
Breain Joyner says
I did it and I love the consistency and I wrapped mine up with a saran wrap and refrigerated it to come together as a thicker paste. I hope that it will last until ready to use
Mike Hultquist says
Excellent! Glad you like it. It should last awhile. You can freeze it if you need to. What do you plan to make with it?