achiote

Sofrito or refrito de cebolla consists of sauteed onion, garlic, cumin, achiote and salt. Refrito is used as a flavor base for many Latin American dishes.

Sofrito or Refrito de cebolla

oil (or lard

yellow onion

garlic

cumin

Achiote powder (about 1 tsp per each onion)

Salt

Heat the oil in a pan over medium heat, add all of the ingredients except the salt and stir well.

Cook for about 5 minutes or until the onions are translucent and tender.

Add salt to taste now or wait until later. You can use the refrito or sofrito exactly the way it is, or blend it if you want a smoother consistency.

The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy’s no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.

Cochinita Pibil

pork

salt

4-6 garlic cloves,

cumin seeds

black peppercorns

allspice

red-chile powder

cloves

cinnamon powder

Mexican oregano

achiote-seed paste

orange,

grapefruit,

lime, juiced

banana leaves, wiped clean

white onion, thinly sliced

red onion, chopped

habanero,

Corn tortillas

Lime, optional

Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they’re charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.

Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.

Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.

While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.

This cochinita pibil recipe makes the best pulled pork for tacos, burritos, tortas and more, uniquely flavored with achiote. It is classic Mexican cooking at its finest.

Cochinita Pibil Recipe

annatto seeds achiote

Mexican oregano (or use Italian oregano)

coriander seeds

(use 2 if you love cloves)

spicy chili pepper

bitter orange juice

sour orange juice lime

Red Onions

Sliced peppers

Lime wedges

Spicy chili flakes

Warmed tortillas

Annatto

Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.

Process

Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.

FOR THE ACHIOTE PASTE

Slice Pork

Bring the pork shoulder to room temperature. Slice it into 2 inch cubes and set into a bowl.

Marinate

Rub the sliced pork down thoroughly with the achiote paste. Pour in the remaining juices to cover the pork. Cover the bowl and refrigerate. Marinate for at least 4 hours, or overnight for more flavor penetration.

FOR THE COCHINITA PIBIL

Oven

Heat your oven to 300 degrees F (150 C). Add the marinated pork with marinade to a large baking dish or pot. Add 1/2 cup water and cover. Bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.

FOR OVEN COOKING

Stove Top

Add the marinated pork with marinade to a large pot or Dutch oven. Add 1/2 cup water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork.

FOR THE STOVE TOP

Slow Cooker

Add the marinated pork with marinade to your slow cooker. Add 1/2 cup water and cover. Cook for 6-8 hours on low heat or 4-5 hours on high heat, or until the meat is fork tender and easily shreds with a fork.

FOR THE SLOW COOKER OR CROCK POT

Serving

Shred the cochinita pibil (cooked pork) with forks. Serve on warmed tortillas topped with pickled red onions, lime wedges, sliced peppers, spicy chili flakes or your own favorite toppings.

FOR SERVING

Easy and delicious recipe for homemade beef empanadas, made with a meat picadillo filling of ground beef, onions, garlic, oregano, cumin, and achiote (annatto).

Beef empanadas {Empanadas de carne}

all-purpose flour

unsalted butter (1 ½ sticks)

butter

onion

dry oregano

annatto

beef

Salt and pepper

egg (whisked – to be used as egg wash)

Quick chimichurri sauce

Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.

Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.

Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

You can also see more detailed step by step photos and video preparation of the empanada dough.

Homemade empanada dough preparation:

Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.

Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.

Add the ground beef, stir and cook until the meat is fulling cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.

Beef empanada filling preparation:

Place a generous amount of the beef picadillo filling on the center of each empanada disc.

Fold the empanada discs and gently seal the edges with your fingers.  Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.

If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.

Pre-heat the oven to 400F (200C) for medium sized empanadas, or 375F (190F) for smaller empanadas.

Place the empanadas on baking sheet, lightly greased or lined with parchment paper.

Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.

Bake at the empanadas at 400F for ~20 minutes, or until golden on top.

Serve warm, alone or with your choice of dipping sauce.

Beef empanada assembly:

This pollo asado recipe is the ultimate Mexican roast chicken, marinated in zesty citrus and spices, then grilled and roasted for big flavor, so tender and juicy!

Pollo Asado Recipe (Mexican Roast Chicken)

olive oil

orange

lime

vinegar

garlic (minced)

achiote powder (+ more for sprinkling)

paprika (or use cayenne

red pepper flakes

FOR GARNISH: Fresh chopped cilantro (lime wedges, chili flakes)

Marinate the Chicken

Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.

Grill the Chicken

Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.

Roast the Chicken

Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.

Serve

Sazon seasoning is a flavorful spice blend popular in Puerto Rican and Caribbean cuisine. Learn its uses and how to make it at home with this recipe.

Homemade Sazon Seasoning Recipe

tbsp

garlic powder

tbsp coriander

tbsp cumin

oregano

onion powder

cayenne pepper (optional,

salt (or

black pepper (or

Mix all of the ingredients together in a bowl until well combined.

Store

Use as desired. Store in a sealed container in a cool, dark place.

https://www.youtube.com/watch?v=8-OraJq2fYc

Learn how to make your own homemade Sazon seasoning! I LOVE this blend! SO GOOD on so many dishes. Sazon seasoning is a flavorful spice blend popular in Puerto Rican and Caribbean cuisine, made with annatto, coriander, oregano, garlic and more. Learn its uses and how to make it.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Sazon seasoning is an all purpose seasoning popular in Caribbean and Latin cooking, particularly Puerto Rico, though widely used in other regions. You’ll find it in Spanish and Mexican cuisine as well. It is generally a mixture of ground annatto seeds, turmeric, garlic, coriander, salt and other ingredients.

There are many popular brands of sazon seasoning, such as Goya and Badia, though it is easy to make at home. It is used in a wide variety of dishes, from Puerto Rican Arroz con Pollo, Spanish paella, soups like Pollo Guisado (Chicken Stew), Mexican roast chicken (pollo asado), stews and so much more.

Here is my preferred homemade sazon seasoning blend, with an option for you to make it extra spicy. Go for it, you crazy chiliheads! I know you LOVE it spicy. =) 

Sazon Seasoning Recipe - How to Make Homemade Sazon Seasoning

Ingredients

1 tbsp ground annatto seeds substitutes include saffron, or equal amounts turmeric and paprika
1 tbsp garlic powder
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried oregano
1 tsp onion powder
½-1 teaspoon cayenne pepper optional, for a spicier version
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste

Mixing Directions

Mix all of the ingredients together in a bowl until well combined.
Use as desired. Store in a sealed container in a cool, dark place.
Notes
Makes about 1/3 cup.

Get the printable recipe with further notes and discussion at https://www.chilipeppermadness.com/recipes/sazon-seasoning/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Let me know what you wind up making with your new sazon seasoning. Enjoy!

Sazon Seasoning Recipe (the Perfect Spice Blend) - Chili Pepper Madness

Achiote (aka annatto), is a natural red food coloring used in Latin cuisine. I’ll explain how to make achiote oil and paste easily at home!

Achiote + Annatto Paste and Oil Recipes

vegetable oil

annatto seeds

tbsp white vinegar

paprika

tsp Mexican oregano ((dried))

tsp cumin

Bring the vegetable oil and annatto seeds to a boil in a small saucepan. Turn heat off and steep, uncovered for 5 minutes.

Let stand until it comes to room temperature and strain oil from seeds into a squeeze bottle. Discard used seeds.

I keep in a plastic squeeze bottle and use that as needed near my stove top. Good for 1 week.

Achiote Oil

Grind the annatto seeds to powder in a spice or coffee grinder.

Mix all of the ingredients together in a small bowl until a paste forms.

Stays fresh for 2 weeks if wrapped well and kept in the refrigerator. This makes about 4 ounces or 1/2 cup total.

Achiote Paste

Adapted from Rosa&#039;s New Mexican Table, by Roberto Santibañez.

Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil)

pork butt

banana leaves ((You’ll use about half of it.))

orange juice

bitter orange juice ((or cider vinegar))

achiote paste

limes (juiced)

oregano (crumbled)

tortillas

refried beans

onions

salsa

cilantro

lime wedges

guacamole

rice

Add all the marinade ingredients to the blender jar. Blend at low speed until the achiote breaks into small pieces, then increase to high and blend until smooth.

Put all the pork pieces into the mixing bowl and pour the marinade over it. Toss the meat until it’s thoroughly coated with the marinade. (I used my hands, wearing gloves of course.) Refrigerate for up to 1 day. Bring to room temperature before cooking.

Lay the banana leaves flat and cut any thick edges away. Gently rinse the leaves under cold water and wipe away and white spots. The leaves split easily, so handle with care. Pat dry. Turn on a gas or electric burner. Using tongs, carefully pass each leaf over the heat, until the top of the leaf turns shiny and softens. Do this quickly, in about 5 seconds, so it doesn’t scorch. Flip the leaf and repeat. Use a damp kitchen towel to wipe both side of the leaves to remove any remaining dirt or spots.

Preheat the oven to 350° F/175° C.

Line the baking dish with banana leaves, overlapping them as necessary to completely cover the bottom and sides. Some of the pieces may hang over the sides, and that’s fine.

Transfer the pork and all the marinade into the dish, spreading the pork into an even layer. Fold overhanging leaves onto the pork and cover the top with more leaves, tucking them between the baking dish and the leaves in the dish. Cover dish tightly with foil.

Bake for about 2-1/2 hours, checking at the 2 hour mark. The pork should be tender enough to pull apart with a fork. Remove from the oven and let stand covered for 10 minutes. Remove the foil and top layer of leaves. Transfer pork and juices to a serving bowl. Coarsely shred with two forks, and serve hot.

Achiote Shredded Pork Tacos is a beautifully savory dish where a pork shoulder is flavored with achiote paste and lime juice and slow cooked. Achiote turns this everyday pork roast into a fiesta. Try this Rick Bayless Slow Roasted Pulled Pork Tacos Recipe, it's feeds a crowd, so great for your next party.

Achiote Pulled Pork Tacos

New Mexico Chimayo Chile Powder (or ancho chile powder)

Cup lime juice

Banana leaves

pork shoulder roast

onion (white or yellow, sliced about 1/4 inch thick)

red onion (thinly sliced)

Cup roasted fresh chile salsa

Place the achiote seasoning in a small bowl. Pour in 1/2 C. of the lime juice and 2 teaspoons salt. Add the Chimayo or Ancho Chile powder. Use a fork to work the mixture into a smooth thickish marinade.

Line your slow cooker with banana leaves. Lay in the pork and pour the marinade over and around the meat.

Scatter the white onion over the meat.

Pour 1/2 C. water around the meat and sprinkle the top of the meat with the remaining salt.

Fold banana leaves to roughly cover everything.

Cover and slow-cook on high for 6 hours, until the meat is fall-off-the-bone tender. If you roast this in the oven, 300 degrees for 3 hours.

While the meat is cooking, combine the red onion with remaining 1/4 cup lime juice in a small bowl. Sprinkle with a pinch of salt and set aside to marinate, stirring from time to time..

Use tongs to transfer the meat and onions to a cutting board. With forks, shred pork. Spoon off any rendered fat that&#39;s floating in the juices.

Ladle the brothy sauce into a large saucepan or fry pan and boil it down to about half. Add the shredded meat to the sauce and toss well. Top with the lime-marinated red onions and serve with the salsa and warm corn tortillas.

These Citrus Achiote Chicken Skewers are a great way to prepare chicken that is easy, beautiful, and extremely tasty. Check it out!

Citrus Achiote Chicken Skewers with Three Pepper Rice

grapeseed

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Sofrito or Refrito de cebolla

Cochinita Pibil

Cochinita Pibil Recipe

Beef empanadas {Empanadas de carne}

Pollo Asado Recipe (Mexican Roast C...

Homemade Sazon Seasoning Recipe

Achiote + Annatto Paste and Oil Rec...

Slow-Cooked Achiote-Marinated Pork ...

Achiote Pulled Pork Tacos

Citrus Achiote Chicken Skewers with...

Top 10 achiote recipes from across the web

The most viewed achiote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sofrito or Refrito de cebolla

Cochinita Pibil

Cochinita Pibil Recipe

Beef empanadas {Empanadas de carne}

Pollo Asado Recipe (Mexican Roast C...

Homemade Sazon Seasoning Recipe

Achiote + Annatto Paste and Oil Rec...

Slow-Cooked Achiote-Marinated Pork ...

Achiote Pulled Pork Tacos

Citrus Achiote Chicken Skewers with...

The most viewed achiote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine