aem wrote:
> 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

Thanks. I have not cooked much with achiote--and nothing withing
some decades. I tend to cook more Asian food, since my daughter
likes that, but this recipe interests me.

--
Jean B.