Best Annatto Oil Recipes

ANNATTO OIL

Steps:

• Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes.
• Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds.

ANNATTO OIL

Steps:

• Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
• Watch for spattering as the oil heats. DO not overheat.
• Remove from heat and allow to cool for 4 hours.
• Strain and discard seeds and pour into a glass container.
• Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

ANNATTO OIL

Steps:

• Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.

ALCAPURIAS IN ANNATTO OIL

Steps:

• ANNATTO OIL Heat the oil in a heavy medium saucepan over medium heat. Add the annatto seeds. Cook, stirring occasionally, for 3 minutes, or until the oil becomes reddish gold and the seeds begin to crackle. Do not overcook, or the oil will become bitter. Remove the pan from the heat and strain the oil into a medium heat-proof bowl. Let cool. Transfer the oil to a clean, glass bottle. Cover tightly and store in the refrigerator for up to 3 months. ALCAPURIAS Mix yucca, oil and salt. Form into medium sized balls and set aside. Cut a square of plastic wrap and put it on the palm of your hand. Flatten each ball on the plastic wrap and put some of your filling in the middle. Bring the edges of the plastic wrap up to close the yucca around the filling. Twist the plastic wrap to form a tight ball. Refrigerate for ½ hour or more to firm up. Heat the sunflower oil and fry the balls until golden. Drain excess oil.

ANNATTO OIL

Steps:

• In a small saucepan, combine oil and annatto seeds. Heat oil to 225 degrees. Remove from heat; swirl to color the oil. Let cool to room temperature. Strain; discard seeds.

ANNATTO OIL

Steps:

• Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer,about 2 minutes.
• Remove from heat and let stand 10 minutes.
• Strain through a fine-mesh sieve into bowl; discard seeds.

ACHIOTE (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)

Steps:

• Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5 minutes, or until oil colors a deep reddish-orange. Cool, strain and store in a cool place. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo.