Achiote Infused Oil Food
ACHIOTE OIL
Achiote oil is made from annatto seeds and is used to flavor and color many dishes such as yellow rice. Here is a simple recipe to make your own.
Provided by Hector Rodriguez
Categories Seasonings
Time 11m
Number Of Ingredients 2
Steps:
- Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.
- Remove the saucepan from the heat and let stand for a minute.
- Strain the oil.
Nutrition Facts : Calories 477 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 1 mg, Sugar 0 g, Fat 54 g, ServingSize 1 cup (4 portions), UnsaturatedFat 0 g
ACHIOTE-INFUSED OIL (ACEITE DE COLOR)
Provided by Maricel Presilla
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place the oil and achiote in a small saucepan and heat over medium heat until beginning to bubble. Remove from the heat and allow to cool. Strain and discard the seeds.
ACHIOTE-INFUSED OIL
Provided by Elaine Louie
Categories easy, condiments, sauces and gravies
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, heat the oil and annato seeds over medium-low heat for 3 minutes.
- Cool and strain into a glass or stainless steel container. Store away from light and heat.
ACHIOTE OIL
Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this *can and will* stain whatever it touches!
Provided by SusieQusie
Categories Mexican
Time 5m
Yield 1/2 cup, 10-15 serving(s)
Number Of Ingredients 2
Steps:
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
- Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
- Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
- Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.
Nutrition Facts : Calories 96.4, Fat 10.9, SaturatedFat 1.4
ACHIOTE (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 2
Steps:
- Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5 minutes, or until oil colors a deep reddish-orange. Cool, strain and store in a cool place. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo.
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