Homemade Achiote Paste Recipe
If you’ve never made achiote paste from scratch, start here. This bold, earthy Yucatán-style spice blend is made with real annatto seeds, ground spices, fresh garlic, and citrus juice for that signature Latin flavor. It’s freezer-friendly and perfect for cochinita pibil, al pastor tacos, or adding depth to rice bowls, grilled pork, or roasted veggies.
Servings: 12 servings
Calories: 7kcal
Ingredients
- 3 tablespoons annatto seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 whole cloves or ¼ teaspoon ground clove
- 1½ teaspoons Mexican oregano
- 4-8 garlic cloves to your taste
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sour orange juice or 2 tablespoon orange juice + 1 tablespoon lime juice + 1 tablespoon apple cider vinegar
- Up to 2 tablespoons water if needed, to blend
Instructions
- In a spice grinder or high-powered blender, grind the annatto seeds, coriander, cumin, and cloves until finely ground. If your blender isn’t very powerful and you don't have a mortar and pestle, soak the annatto seeds in the vinegar and citrus juice for 30–60 minutes to soften them first.3 tablespoons annatto seeds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 2 whole cloves
- Add the ground spices to a blender along with garlic, Mexican oregano, salt, pepper, and citrus juice. Blend until smooth and thick, scraping down the sides as needed. If the mixture is too thick to blend smoothly, add water 1 teaspoon at a time until it comes together.1½ teaspoons Mexican oregano, 4-8 garlic cloves, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup sour orange juice, Up to 2 tablespoons water
- You’re looking for a deep red paste that’s earthy, savory, and citrusy with a nice garlicky warmth. If it tastes too sharp or salty, let it sit for 10 minutes, the flavors will mellow as it rests.
- Scoop the paste into a glass jar with a tight lid. Store in the fridge for up to 1 month, or spoon into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer-safe bag and use within 6 months.
Notes
Makes a scant 1 cup of achiote paste.
Nutrition
Serving: 1 tbsp | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 292mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg