On Jul 13, 10:28*am, "Jean B." > wrote:
>
> What brand achiote paste do you use? *I confess I have never used
> it.

Or you could make achiote oil to use for the marinade. Put 1
tablespoon of achiote seeds, aka annato seeds, in 1/3 cup olive oil
and bring it to a simmer. Let simmer for a few minutes then cool and
strain out the seeds. I've not used achiote paste so can't tell you
if is stronger or weaker in flavor than this oil. I can tell you the
oil is nicely flavorful but not overpowering. -aem