Achiote Marinade

Achiotemar_p_onecolumn
by Dawn T in Rouxbe Recipes

This Mexican marinade from the Yucatan adds great flavor and a little kick to grilled vegetables and proteins.

  • Serves: 1 cup
  • Active Time: 10 mins
  • Total Time: 10 mins

  • Comments: 0
  • Views: 12000
  • Success 100%

Step 1: Making the Marinade

Making the Marinade

Into a small bowl, break up the achiote paste. Add the oregano and cumin and mash with a fork.

Next, add the lime juice, vinegar, oil, garlic and chipotle sauce. Mix to combine then add the salt and pepper and taste for seasoning. Add a touch more salt or pepper, if needed.

If you like things a bit more spicy, you can add some of the chipotle peppers from the can. Some people even add toasted and ground chile de arbol to the marinade for extra heat.

  • 2 oz achiote paste (ground annatto seed paste)
  • 2 to 3 limes (approx. 6 tbsp)
  • 2 tbsp vinegar (white or red)
  • 2 tbsp grapeseed oil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 cloves garlic (minced)
  • 1 tbsp chipotle adobo sauce (or to taste)
  • 2 tsp sea salt (or to taste)
  • 1 tsp freshly ground black pepper

Notes

This is a Mexican marinade from Yucatan. The primary flavoring ingredient is annatto seeds, which are hard red seeds of the annatto tree. The paste is available in many grocery stores, but it can also be ordered online.

The marinade can be made a day in advance.

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