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Achiote Oil (Aceite Achiotado) Recipe
Achiote oil, also known as aceite achiotado, is a simple way to infuse cooking oil with the earthy flavor and rich color of annatto (achiote) seeds. It's made by gently heating achiote seeds in oil until the oil turns a deep orange. This oil is a staple in many Latin American cuisines, used for both its subtle taste and its ability to give dishes a beautiful, natural hue. It comes together quickly and can be stored at room temperature for a couple of weeks.
Method
2 steps · 15 min total
- 01
Infuse the Oil
Combine the 2 cups vegetable oil and 4 tablespoons achiote seeds in a small skillet. Warm them over medium heat for about 2 to 3 minutes, just until the oil takes on a deep orange hue. Keep a close eye on the seeds; you don't want them to turn black. - 02
Steep and Store
Once the oil is a rich orange and the seeds have released their color, pull the skillet from the heat. Let the seeds steep in the hot oil for another 5 minutes. Strain the oil into a clean jar, discarding the seeds. It will keep at room temperature for up to 15 days in a tightly sealed jar.
