Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Achiote Paste
Getting reviews...
- Level: Easy
- Yield: about 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 60
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
- Level: Easy
- Yield: about 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 60
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
Ingredients
Directions
- Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.
- Use for Cochinita Pibil or any grilled seafood.
