achiote paste

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

Pavochon

turkey,

lemon, halved

Kosher salt, freshly ground pepper

Tbsp. unsalted butter, room temperature

olive oil

Tbsp. achiote (annatto) paste

oregano

Tbsp. garlic

cumin

onion,

garlic

celery

“Pavochon, both the word and the dish, is one of Puerto Rico’s many Spanglish creations,” says writer illyanna Maisonet. “A mash-up of pavo for turkey and chon for lechón, it’s become the centerpiece of a Puerto Rican Thanksgiving. Come November, supermarket shelves across Puerto Rico hold all the classic components: cranberry sauce, stuffing, dinner rolls. The diaspora became accustomed to these items Stateside and brought them back to the island—which could be how pavochon was born.” Serve it with Maisonet’s Cornbread and Salami Dressing. Note: Achiote paste is essential for getting a deep burnished color and extra rich flavor all over the turkey.

Bon Appétit

Using your fingers, gently separate skin from breast meat starting at neck. Rub outside of turkey all over with cut sides of lemon; set lemon aside. Season inside and out all over with salt and pepper (be generous with the salt). Rub butter over breast meat underneath skin.

Mash oil, achiote paste, oregano, granulated garlic, and cumin in a small bowl to a smooth paste. Rub an even layer all over outside of turkey. Tie legs together with kitchen twine. Let sit at room temperature 2 hours, or set on a wire rack set inside a rimmed baking sheet and chill, uncovered, up to 2 days.

If chilled, let turkey sit at room temperature 1 hour before roasting.

Place a rack in bottom third of oven; preheat to 450°. Place onion, garlic, celery, and reserved lemon inside turkey cavity. Place turkey in a large roasting pan on top of a flat or V-shaped wire rack. Pour 1½ cups water into pan. Roast turkey, rotating once if it is browning unevenly, until skin is browned all over and beginning to crisp, 25–30 minutes. Reduce oven temperature to 350° and continue to roast turkey, basting with pan juices every 30 minutes, adding more water by ½-cupfuls if completely evaporated, and rotating pan if browning unevenly, until an instant-read thermometer inserted into the thickest part of breasts registers 150°–155° and thickest part of thighs registers 165°–170°, about 1½ hours longer. Transfer turkey to a cutting board; let rest 30–60 minutes before carving. (If making gravy, deglaze pan and use drippings.)

Pork has never been more flavorful than in these Tacos Al Pastor from Delish.com.

Tacos Al Pastor

c. extra-virgin olive oil

c. annatto seeds

coriander seeds

cumin seeds

black peppercorns

mustard seeds

allspice berries

orange juice

apple cider vinegar

kosher salt

extra-virgin olive oil,

guaillo chilis, seeds removed

chiles de arbol, seeds removed

pineapple juice

c. achiote paste

brown sugar

cinnamon

tsp. black pepper

lb. boneless pork shoulder,

pineapple,

red onion,

corn tortillas

chopped cilantro

Lime wedges

https://streaming.hearstdigitalstudios.com/7141e58e-c97e-4ed5-aa83-a6a64c97bd67/video_rover_16x9_1080p_hd_1533932123_64944.mp4

Sweet BBQ Lime Chicken Tacos

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

Yucatecan Style Lasagna recipe from Pati&#x27;s Mexican Table Season 5, Episode 7 “Izamal: Gold &amp; God”

Yucatecan Style Lasagna

chorizo

beef

red onion (finely chopped)

garlic (finely chopped)

green bell pepper (finely chopped (about 1 cup))

lime juice

tomato paste

salt

chicken broth (or store bought, divided)

beer

tomatoes

lasagna noodles

ricotta cheese

Edam cheese (grated)

Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.

Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.

Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.

Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.

Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.

Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely.  Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.

Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Thanksgiving Turkey recipe from Pati&#x27;s Mexican Table Season 5, Episode 11 “Turkey Day”

Thanksgiving Turkey

achiote paste (from a bar)

bitter orange juice or its substitute

chicken broth (or store bought)

garlic charred, broiled

allspice

black pepper

turkey

onions

tomatoes (roughly chopped)

banana leaves (optional)

brining bag large enough

Chorizo, Apple and Corn Bread Stuffing

In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.

Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the marinade:

Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.

Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.

Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.

Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.

Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.

Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.

While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.

Carve the turkey and serve with the stufﬁng.

To make the turkey:

A 100% delicious and authentic (award-winning) Tacos al Pastor recipe right from the heart of Mexico. If you've never made your own at home, now is the time.  For this recipe, we marinate boneless pork butt (or shoulder) in a tangy, spicy, traditional al Pastor sauce of guajillo peppers, achiote paste, vinegar, pineapple juice, and spices. The pork is layered with onions and fresh pineapple slices and cooked until its edges are crispy. Plus, we share a few ways you can cook this recipe at home without a trompo (vertical spit) and share with you everything we learned so you can make the very best Tacos al Pastor at home

How to Make Delicious Tacos al Pastor at Home

pork

pineapple

fresh cilantro, washed and chopped

recipe of al Pastor Sauce (below)

achiote paste (30 grams)

white vinegar

Mexican oregano (use Italian if you don’t have Mexican)

black pepper (about 25 turns on a pepper mill)

cloves

garlic powder (optional but recommended)

onion powder (optional but recommended)

Reconstitute the dried peppers. Add the peppers to a saucepot and cover them with water and bring the heat to a boil, reduce and simmer for about 10 to 15 minutes, or until soft. Strain them and allow them to cool while you measure out the al Pastor sauce ingredients.

Make the al Pastor sauce. Add all of the al Pastor sauce ingredients and the slightly cooled peppers to the bowl of a food processor or blender and process until smooth. Pour the sauce through a fine-mesh strainer (placed over a large mixing bowl or casserole dish) to create a smooth cohesive sauce. Add salt to taste (if needed) and set aside while you prep the pork. 

Prep the pork. Sprinkle the pork butt slices with salt and freshly cracked black pepper to taste. Add the slices of meat directly to the al Pastor sauce and turn them over to coat each piece of meat well. Marinate the meat for at least four hours (or up to overnight which is always tastier).

Cook the pork. Here are 4 good and easy options we recommend (plus one bad option) for cooking al Pastor pork at home:

Pan-sear the pork in a preheated cast-iron skillet. Remove excess marinade from the pork (otherwise the meat will stick to the pan when you cook it). Slice the meat and pineapple into thin slices. Heat a couple of tablespoons of oil in a heavy-gauged skillet or wok. Just as it starts to smoke, working in batches, add the pork along with a little onion and pineapple and cook for a total of about 12-15 minutes, tossing occasionally to keep the meat from sticking to the skillet and to allow for even crisping. Remove from the skillet and serve immediately. Repeat with remaining pork, onions, and pineapple. *Do not overcrowd the skillet and do not move the meat after it first hits the pan. Allow the mixture to sear for about 4 minutes on medium-high heat before tossing the meat cooking until golden brown and crispy.

Grill the pork. Place the pork steaks, onions, and pineapple slices directly onto a preheated grill and allow them to cook until the meat is crispy and sizzling and the onions and pineapple are caramelized. Remove them from the grill and allow them to rest for 4 to 5 minutes, slice them into thin strips, and serve immediately.

Cook the pork in a countertop rotisserie. Stake the meat, pineapples, and onions. Start with a slice of pineapple, add 3 to 4 slices of meat, a layer of onions, more meat, and a slice of pineapple and repeat all of the layers until no meat remains, ending with a slice of pineapple on top. Allow any excess marinade to drip off for about 20 minutes before starting the timer and cooking. Shave the meat off in thin slices and add them directly to a preheated skillet to crisp up even more to your liking and serve immediately.

Cook the pork steaks under a preheated broiler. Cut the meat into kebab-sized pieces, alternate the meat, pineapple, and onion slices on metal or (soaked) wooden skewers, and place them onto an aluminum foil-lined baking sheet. Bake the kebabs under a preheated broiler for about 20 minutes rotating them 2 to 4 times while cooking to get even crisping on all sides. Remove from the oven and serve immediately, or remove from the skewers and slice the meat into smaller strips before serving. 

Roast the pork in a vertical stack in your oven (NOT RECOMMENDED). Stake the meat, pineapples, and onions. Start with a slice of pineapple, add 3 to 4 slices of meat, a layer of onions, more meat, and a slice of pineapple and repeat all of the layers until no meat remains, ending with a slice of pineapple on top. Get ready for the mountain of al Pastor pork to start leaning like the Tower of Pisa. You can avoid this by making 2 smaller (shorter) stacks and roasting them side-by-side on a sheet pan. However, you will still have to shave the meat and pan-sear it after it roasts. So, although it looks really delicious and fun, it&#8217;s not a practical way to cook tacos al Pastor at home in our opinion. Roast in a preheated oven 350°F/180C for 1 1/2 to 2 hours, or until the meat in the middle is cooked through.

Achiote Rubbed Fish recipe from Pati&#x27;s Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”

Achiote Rubbed Fish

red snapper, snook, sea bass,

guajillo chiles

white distilled vinegar

(or 6 tablespoons) achiote paste

white onion (coarsely chopped)

(hard stems removed)

salt (divided)

corn tortillas (optional)

Place the fish in a large baking dish.

Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.

In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.

Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.

When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.

Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.

Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.

While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.

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Pavochon

Tacos Al Pastor

Achiote + Annatto Paste and Oil Rec...

Yucatecan Style Lasagna

Thanksgiving Turkey

How to Make Delicious Tacos al Past...

Achiote Rubbed Fish

Top 7 achiote paste recipes from across the web

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

Top Tags

Pavochon

Tacos Al Pastor

Achiote + Annatto Paste and Oil Rec...

Yucatecan Style Lasagna

Thanksgiving Turkey

How to Make Delicious Tacos al Past...

Achiote Rubbed Fish

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