Puerto Rican Achiote Oil (or Lard)

Achiote is used all over the Caribbean and in Mexico.  It is also called annatto.  To read more, see our Mexican page on ingredients.  click here They are prevalent in much Hispanic cooking, and this oil is commonly used.  Easy to make and easy to store it's simple to make and have at hand.

• 2 cups vegetable oil or lard
• 1/2 cup achiote seeds

Wash achiote seeds.  Drain and pat dry on paper towel.  Mix the dried seeds with the oil and cook over medium-low heat for ten minutes.

Allow to cool, then train out seeds.  Store in the refrigerator in a non-reactive container.

Contributor: Joe Kirkpatrick

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