This is an old family favorite. It is easy, can be frozen for future use, and is ten times better than the store bought junk. Use this for my Cochinita Pibil recipe. http://www.recipezaar.com/229460
My Private Note
Units: US | Metric
- 1Put all ingredients into a spice grinder, and grind until you have a fine powder.
- 2Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.
- 3Separate into Tablespoon size portions and freeze individually.
- 4When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.
- 5Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.
- 6*NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.
- 7Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.
- 8They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.
- 9You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.
- 10About 4x this recipe.
- 11It freezes very well, and will last the year in the freezer no problem.
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Nutritional Facts for Achiote Paste
Serving Size: 1 (10 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 582.4 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 0.1 g
The following items or measurements are not included: