Hi there, I just returned from Mexico and picked up some achiote condiment and really don't know what to do with it! How do I make a paste to marinate chicken or pork? does anyone have any recipes that they would like to share? Thanks so much.
Achiote is really easy to work with, just combine it with lime juice, garlic or vineagar for a nice marinade. Beer works great also. The marinade is great on whole fish simply grilled or roasted in banana leaves. Use it with garlic, cilantro and chicken stock for yellow rice, or with garlic, tomatoes and chiles for red sauce. Infuse it over heat with a good olive oil and strain it for a beautiful and delicious compound oil. Just mix it slowly at first with a small amount of liquid, kinda like wasabi and soy, to avoid lumps.
The oil usually made by frying the seeds in the oil till it is colored, and then straining them out.
I suspect the OP bought a small block of ground achiote, possibly mixed with other spices. I've seen it in stores in the USA. In Mexican cooking the main area that uses achiote in quantities where it contributes flavor as well as color is in the south, especially Yucatan. Cochinite pibil is a slow cooked pork dish with generous amounts of achiote (also called annato).
For coloring rice, little Goya packets of seasoning also work well.