This oil is used both to color and to flavor dishes. Use to rub all over pork roast, chicken, and fish prior to baking for an excellent flavor! I also use this oil when making my spanish style rice. A recipe for my rice will be coming soon!
Ingredients:
1 cup of Olive Oil
1 tablespoon of Achiote/Annato Seeds
1 tablespoon of Dried Minced Garlic
1 teaspoon of Dried Minced Onion
¼ teaspoon Coarse Black Pepper
1 teaspoon Cumin
1 teaspoon Dried Parsley
2 packs of Sazon (Con Cilantro and Achiote)
1 tablespoon of Adobo
Directions:
Combine the oil and Achiote seeds in a non-reactive heavy saucepan, allow to simmer on very low for 40 minutes, stirring occasionally. You do not want to cook on high heat, it will become bitter.
Remove saucepan from heat and allow to cool thoroughly. Strain through a very fine sieve and pour the strained oil into a bowl. Add all the other ingredients. Pour into a tight covered container.
Tip: Achiote is one of the pillars of Puerto Rican cooking. The oil infuses a subtle flavor as well as contributing to the color of the dish.This oil will remain up to 6 months if it is refrigerated and capped tightly.
1 comment:
That is something I have always wondered about as I thought most of the yellow rice I have seen was dependant on Saffron. Great tip.
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