Achiote (annatto seed) Paste (chicken, onions, taco, pork)

[Dogboa]

Do you cook with it? I make a mean Cochinita Pibil using the paste with fresh sour orange juice, garlic and a few other spices. In stead of slicing the pork butt, I did the whole butt wrapped in banana leaves and foil. I took it to an internal temp of 205F to be able to "pull" it. Maintained a cooking temperature of 225F on the BGE. Once rested, we started to pull it and were afraid there wouldn't be any left for the tacos, as we were shoving handfuls of it into our mouths as we pulled it! I've made a Mexican lasagna that uses achiote and several Puerto Rican dishes that use it.

[hertfordshire]

I use achiote seeds to make a Chamorro side that we call Red Rice (it’s really more orange TBH, but I guess Orange Rice doesn’t roll off the tongue.). Soak the seeds in warm water to extract the color and flavor. Then we use the water to prepare white rice, sometimes adding sautéed onions and/or bacon.

[mr.magoo]

mi esposa is Puertorriqueña...so yeah, we use it a lot...I especially like it in Asopao.

love that stuff..it is addictive, so is Adobo seasoning and sofrito.

First time I had cilantro in 1995 was at a 'meet the familia dinner'
I said ( to myself, of course ) ...'Dayum! this stuff tastes like soap.'

Now I put it in salads, stews, lasagna, etc... snip it with scissors as a garnish on Pasta Carbonara ...
¡Dios Mio! can't get enough of that green leaf.

[Debsi]

I used to marinate chicken tenders in achiote and lime juice and then grill them and serve with tortillas, chopped onon, and lime wedges.

They were really pretty - red with black stripes.

[hellpaso]

I use it for both chicken and pork. You can actually get achiote-marinated chicken at the local grocery stores, if you aren’t in the mood for orange hands .

[Dogboa]

Originally Posted by mr.magoo

mi esposa is Puertorriqueña...so yeah, we use it a lot...I especially like it in Asopao.

love that stuff..it is addictive, so is Adobo seasoning and sofrito.

First time I had cilantro in 1995 was at a 'meet the familia dinner'
I said ( to myself, of course ) ...'Dayum! this stuff tastes like soap.'

Now I put it in salads, stews, lasagna, etc... snip it with scissors as a garnish on Pasta Carbonara ...
¡Dios Mio! can't get enough of that green leaf.

I'm surprised you acquired a taste for cilantro after saying that to yourself. Do you use culantro? I'm also a big fan of adobo and make sofrito for several Cuban dishes. Have you ever used fresh epazote in Mexican food?

[mr.magoo]

Culantro, si, epazote, no.
must try.

This helps explain the 'soap' connection.
Glad I got over the hurdle.
https://www.britannica.com/story/why...to-some-people

[Nonchalance]

Originally Posted by mr.magoo

mi esposa is Puertorriqueña...so yeah, we use it a lot...I especially like it in Asopao.

love that stuff..it is addictive, so is Adobo seasoning and sofrito.

First time I had cilantro in 1995 was at a 'meet the familia dinner'
I said ( to myself, of course ) ...'Dayum! this stuff tastes like soap.'

Now I put it in salads, stews, lasagna, etc... snip it with scissors as a garnish on Pasta Carbonara ...
¡Dios Mio! can't get enough of that green leaf.

Always tasted like soap but that didn't stop me.

I have some growing now on a windowsill.

[Dogboa]

Originally Posted by Debsi

I used to marinate chicken tenders in achiote and lime juice and then grill them and serve with tortillas, chopped onon, and lime wedges.

They were really pretty - red with black stripes.

Have you ever used sour orange juice?

[sasie123]

I confuse both. I wish I could get some seeds......not available where I have looked for them. In this way, I can see the plants in front of my eyes...........

How about Annato (ACHIOTE?) Is it a plant or a tree? Thank you,