| INGREDIENTS | PREP | AMOUNT |
|---|---|---|
| Oil, vegetable | 2 cups | |
| Annatto seeds | 1 cup |
METHOD
Basic Steps: Infuse → Cool → Strain
- Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5-10 minutes, or until oil colors a deep reddish-orange.
- Cool, strain and store in a cool place.
VARIATIONS
- Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.
NOTES
- This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean.
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