Recipes
Achiote Paste
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
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Caribbean Yellow Rice
The yellow rice often served as a side at Latin or Caribbean restaurants is easy to make at home, with the right ingredients. The dish gets its signature color from the addition of Annatto Oil, and not from turmeric or saffron as one might expect.To make your own, begin by simply put some annatto oil into your pan. Saute some onions and garlic alongside your rice, then add water or stock to cook. It's that simple! This versatile recipe is great to have on hand, too. Just add corn, black beans or peas for extra flavor.
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Annatto Oil
Annatto Seed is used in Latin American and Caribbean cuisine to give food a rich savory flavor and striking color. The tiny, hard seeds are often infused into oil to make them easier to use, resulting in a deep red liquid that can be kept on hand to quickly add to meat, rice, or other recipes.The vibrant hues imparted by annatto are surprisingly common. The yellow tint of Latin rice, for example, comes from annatto oil. Annatto extracts are also responsible for making butter yellow, and for the orange color of cheddar cheese.
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Tostadas de Higado de Pollo
What's that? Chicken Liver Toasts with Caramelized Onions, Mango and Watercress! This is one of the delicious bites included in Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico by Jose Santaella. We were excited about this recipe because it looked delicious, and used annatto seed — a spice with which many people are unfamiliar. Annatto is frequently used in Latin American and Caribbean countries to impart a natural color and mild, earthy flavor to foods. If you think you've never had it, it's also what makes some butters yellow and cheddar cheese orange.From the authors: Chopped chicken liver is one of those delicious recipes that is a bit of a throwback to the days of elegant cocktail hours and dinner parties with passed hors d'oeuvres. Pate and terrine are back in fashion, and this dish falls right into step with them. The richness of the velvety liver and the sweetness of the caramelized onions get a tangy tropical hit from the mango with a bit of peppery bite from the watercress garnish. Serve as is for a small plate appetizer or spread the liver on smaller crostini for a perfect party bite.
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