Has anyone made this and if so what recipes have you used it in?
I finally found the achiote seeds at Penzeys in Grand Central Station.
Daisy Martinez uses achiote oil in Paella. Daisy says she likes achiote oil better than saffron in Paella.
Achiote oil or paste is used in puerco pibil (or pollo pibil or cochinita pibil), a Yucatan dish of slow-cooked pork or chicken. I just happened to be looking at some recipes for this recently and I recall the achiote being an important ingredient - just for color, I believe.
Achiote seeds are also labelled annatto.
The oil is mainly used for its amber color. It can be added to the dough for both sweet and savory pastries, especially empanadas and pastelollos, which are turnovers.
You can use the oil to color rice to make it yellow, as in paella, and you can use it in marinades for meat that you want to develop a rich brown color on. In our family, we rub it onto whole poultry along with other spices.