Home » Recipes » Homemade Achiote Paste
by Mike Hultquist · · 35 Comments · Jump to Recipe
Homemade Achiote Paste is perfect for adding flavor to a number of Mexican dishes and it's SO easy to make at home. Made from annato seeds, fresh garlic, citrus juice and lots of seasonings, this paste is anything but bland.
Achiote Paste Recipe
If you've never cooked with achiote paste, you're in for a wonderful discovery of flavor that just may open up a whole new world of cooking. It is huge on flavor, unlike anything else you've ever tried.
You can purchase achiote paste from the store, sure, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it. I like to make mine with habanero pepper for an extra spicy version, though you can make yours with milder or hotter peppers.
Ingredients in Achiote Paste
- Annatto seeds achiote
- Mexican oregano (or use Italian oregano)
- Coriander seeds
- Cumin seeds
- Black peppercorns
- Clove (use 2 if you love cloves)
- Salt
- Chili pepper
- Garlic
- Bitter orange juice
How to Make Achiote Paste
Process the first few ingredients together. Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
Form the paste. Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.
PRO TIP: You can adjust with extra juice or a bit of water for a thinner paste.
Recipe Tips & Notes
- Pick the right pepper. Use a jalapeno for a touch of heat, serrano peppers for hotter, or habanero pepper for good level of heat. I love habanero with this.
- Add more ingredients. You can add other ingredients to your preference. Other popular additions include bay leaf, cloves, lime zest and orange zest. Add a splash of hot sauce!
- Make your own orange juice. Bitter orange juice is traditional, but can be difficult to find for some cooks. If you can't obtain it, use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar.
What is achiote paste?
Achiote paste is a flavorful mix of annatto seeds (aka achiote), garlic, optional chilies, bitter orange juice and a mix of seasonings. Everything is ground down then mixed to form a thick paste. It is best used as a rub or marinade, essential to certain Mexican dishes like cochinita pibil, and very widely used in Mexican cuisine.
What are annatto seeds?
Annatto seeds (aka achiote in Mexico) come from the pulp covering the seeds of a tree native to the Caribbean. Known for their distinctive red color, Central and South Americans have been using them as a coloring for dishes such as meats, fish, vegetables and rice, as well as a dye for clothes, paint and more. They are mild in flavor when used sparingly, ground in a spice grinder, though certainly distinctive for their earthy and somewhat floral, smoky flavor.
Can I buy achiote paste?
Yes! If you prefer to buy achiote paste rather than make it, you can often find it at your favorite local Mexican grocer, or in the International section of some grocery stores, though you can also order it online. Order Achiote Paste from Amazon or Buy Annatto Seeds from Amazon to make your own (affiliate links, my friends!).
How to Use Achiote Paste
Use it as a rub or marinade. I use this primarily as a meat rub or a marinade for pork. It's an essential component of this cochinita pibil recipe, which is a fantastic Mexican recipe of pork marinated with achiote paste and more citrus juices, cooked low and slow until fall apart tender, then shredded. Perfect for tacos!
Storage
You can keep this paste in an airtight container in the fridge for up to a week! Feel free to freeze it for up to 6 months to keep it around for even longer. As always, don't forget to date and label!
Try Some of My Other Popular Recipes
- Tacos al Pastor
- Carne Asada
- Salsa Macha
- Aji Amarillo Paste
- Chili Pastes from Around the World
- How to Make Chili Paste from Scratch
- Sazon Seasoning
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Achiote Paste Recipe
This achiote paste recipe is perfect for seasoning many Mexican dishes, made from annato seeds, fresh garlic, citrus juice and lots of seasonings. Learn how to make it at home!
Course: Main Course, Seasonings
Cuisine: American, Mexican
Keyword: achiote, annatto, marinade
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Calories: 144kcal
Author: Mike Hultquist
Servings: 1
Tap or hover to scale
4.94 from 15 votes
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Ingredients
- 1/4 cup annatto seeds achiote (1 ounce by weight/28 grams)
- 1 tablespoon Mexican oregano or use Italian oregano
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 clove (use 2 if you love cloves)
- Salt to taste
- 1 spicy chili pepper (optional - use a jalapeno for a touch of heat, serrano pepper for hotter, or habanero pepper for good level of heat)
- 6 cloves garlic
- 1/2 cup bitter orange juice or use3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice +2 tablespoons white vinegar
Instructions
Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.
You can adjust with extra juice or a bit of water for a thinner paste.
Use as desired.
Notes
Makes about 2/3 cup.
Nutrition Information
Calories: 144kcalCarbohydrates: 32gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 15mgPotassium: 673mgFiber: 6gSugar: 13gVitamin A: 761IUVitamin C: 133mgCalcium: 193mgIron: 5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Jan says
I ordered some of this paste online from Amazon, (el Yucateco), hence the reason I started looking online as to how to make my own paste. The paste from Amazon has WAY too much salt. 530 mg per serving vs this recipe which has 15 mg per serving. Huge difference if you're watching salt intake. I purchased a vertical Al Pastor Skewer pan for my grill (which can also be used in your oven ... my plan) in order to make Al Pastor Tacos. This paste will be perfect for the recipe! I also love the fact that you can freeze this paste for later usage which should save some time down the road. Thank you so much for the recipe.....the ingredient combination sounds phenomenal!Reply
Mike Hultquist says
Yes!! Homemade is best, especially when you can control the ingredients going into it. Thanks, Jan.
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Paul says
Hi Mike, Patty,I’ve just made the Achiote paste, it smells amazing. It seems a tad runnier than that on your photo but perhaps it’s because
I ground my spices very finely in a coffee grinder. I used the substitute for bitter orange juice but also added a teaspoon of dried Epazote, one of ground Bayleaf and a deseeded but not deribbed Cherry Bomb chilli.
There’s a boned and rolled breast of Lamb in the fridge here and this paste has it’s name on it! It will be unrollled, rubbed with the paste, rerollled and retied, marinated and then cooked on low in the slow cooker with quartered Oranges.I’ll let you know how it turns out.
Paul.
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Mike H. says
Hi Paul. Yes, it could be. Maybe keep an eye on that next time but I just LOVE the additions. Please let me know how you like the result!
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Paul says
Hi Mike, Patty,The next day the paste had firmed up considerably. I’ve used it with Haddock in a tomato chilli sauce, mixed with butter and spread under the skin of a whole Chicken which I then smothered in a Guajillo sauce and roasted and served it with “roast taties” (that’s how we say Roast Potatoes in Yorkshire) and tenderstem Broccoli. It’s also very good rubbed onto Pork Tenderloin. All turned out fantastically!
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Mike Hultquist says
Great! Thanks, Paul! Glad you're enjoying it.
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Mia says
Hi,
This sounds amazing but I have all of these spices in pre-ground form and really can’t invest in the whole spices right now. How would I convert this recipe to use up what I already have?Reply
Mike Hultquist says
Mia, measure the annatto powder by weight = 1 ounce. For the chili powder, use 1/2 teaspoon or to taste.
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Breain Joyner says
I did it and I love the consistency and I wrapped mine up with a saran wrap and refrigerated it to come together as a thicker paste. I hope that it will last until ready to useMike Hultquist says
Excellent! Glad you like it. It should last awhile. You can freeze it if you need to. What do you plan to make with it?
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Margaret says
You mention using lime or orange zest.
Could grapefruit zest be used? In which case, should other ingredients be adjusted to account for the bitterness of the grapefruit?
Thank you.Reply
Mike Hultquist says
You can use that, Margaret, yes. I don't think you'd need to make adjustments, but obviously you can to your own tastes.
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Kate says
"Use as desired" What does that mean? Gotta start from somewhere... How much achiote goes in a recipe. Internet says put it in Spanish Rice. How much? The whole box (3.5 oz), half a box, 1/4 teaspoon??? 2 cups dried rice, then what? Add unknown amount to the water while the rice is cooking or as a "salt" on the finished rice that already has tomato in it?
First timer here.(you already guessed) Never tasted it. Never marinaded anything ever. Rub on thick or barely at all? Will it fry without burning? Or only bake?
Your recipes are for making the paste, but only vague about what to do with it after that. Barely a whisper like wasabe? or slather it on like whipped cream frosting? I make white cheese and recipes just say it makes white cheese yellow, like cheddar. No other clues.The achiote paste box has no proportions to the other ingredients. If it goes in a casserole as others in this site suggest, amount might be irrelevant. Grocery clerk said it is a good natural dye for wool. That's on my list to try.
Please send clues.
ThanksReply
Mike Hultquist says
Hi, Kate. Have you been drinking? LOL. Happy New Year. You are awesome. =) I include a section on how to use it, and amounts will vary from recipe to recipe. Pretty impossible to include amounts for every potential use of achiote paste, as you can use anywhere from a teaspoon to a quarter cup, really to taste. Most people that find this recipe already have a recipe in mind and want to make it from scratch, rather than buy it. So much better homemade! I also link to Cochinita Pibil, the Mexican recipe that uses it. Start there. I think you'll love it! Cheers. =)
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Mary Ellen says
Excellent - I had the Annatto seeds and needed Achiote paste for a fish marinade for grilled fish. Just needed 2 tablespoons- this tasted wonderful. Will store the remaining paste in the freezer for the next time. Thanks.Reply
Sarah says
Do you have a preferred storing method of any left over? In the fridge of just in a sealed container in the pantry?
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Mike Hultquist says
Sarah, you can keep this in the fridge in a sealed container, but it will freeze for longer. Enjoy!
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Ginger says
We have a large block we brought home from Mexico, as we love it as a rub or marinade. I am thinking of using it mixed with chicken broth as an enchilada sauce. We live in mandarin country in Northern California and think I’ll add mandarin pepper sauce for som heat & maybe a bit of chocolate for some sweetness. Do you think that would be good?Reply
Mike Hultquist says
I think that could be quite good, Ginger. Definitely worth trying!
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Ann Davis-Rowe says
I was looking for a recipe that would use up some juice and found a marinade with achiote paste. As we also had an ancient bag of annatto seeds to use up, this was perfect! Great flavor.Reply
Mike Hultquist says
Very nice! Glad you found me, Ann! Glad you enjoyed it.
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Cathy says
I have been looking for a recipe to make this for the Cochinita pibil recipe I found from a Mexican food blogger. Your recipe is very simiar, so I’m in the process of making the paste. I had powder and may have used too much, but next time will hopefully buy the annato seeds. Also, we have a seville orange tree and I’m hoping it will have oranges soon for stuff like this.Reply
Mike Hultquist says
Excellent! Thanks, Cathy!
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Nicole Willis says
Hi! I have already ground annatto seeds. How much would I use in this recipe??
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Michael Hultquist - Chili Pepper Madness says
Nicole, use 3-4 tablespoons. I would start with 3, then adjust with more to taste. Enjoy!
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Alexandria says
Oh happy day,I have just managed to order annetto seeds and some mexican oregano from amazon deutschland,(don`t get them for a few weeks so I guess they are coming from the US) wish me luck and I will definately keep you posted...AlexandriaReply
Michael Hultquist - Chili Pepper Madness says
Yes, good luck, Alexandria!
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Connor says
Hi Mike do you have anything I can use to convert the cup/half cup measurements into tsp tbsp or weight in grams?Reply
Michael Hultquist - Chili Pepper Madness says
Connor, there are 16 tablespoons per cup, and 48 teaspoons per cup. So, for the annatto seeds, use 4 tablespoons. For the bitter orange juice, use 8 tablespoons. I do apologize, I wish my recipe card had a better measurement converter. I hope to upgrade soon.Reply
Lauraleigh O'Meara says
Hi all!
Here, Mike is, as always, the best of the best!
Please, nooo trolls! Honest! I just wanted to tuck in a few bits that might help newbies. All hail Mike!
Whole Achiote seeds are tiny rocks, stone-like. The only comparable would be Fenugreek seeds. I don't recommend pre-ground; heaven only knows what you're getting. I love my mortars and pestles, but for tasks like this, my high-powered electric grinders are my choice. Once taken to a powder (might take more than one blast), you're totally good to go.
I also think Mike's alternatives to straight-up achiote powder are fab! (Check out his Sazon Seasoning). Saffron is always a go-to, but sooo pricey that I'd rather leave it in my jewelry box. The turmeric-paprika is super tasty, and with fine Spanish paprika, amazing!
ChiliHeads Unite!
LauraleighReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Lauraleigh! I appreciate your extra info!
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Maria says
I enjoyed this post. I haven’t made this yet but I have been searching for years and years to find a Mexican sauce I used to top on my food at my favourite Mexican eatery in Toronto.. I have no idea what the sauce was called but this recipe sounds similar. I know it had annatto seeds. Wish me luck!!! The sauce I used was definitely more liquidy. Do you think I should just add more juice or vinegar or a grated onion to the blend? Thank you for this recipe! Maria...Reply
Michael Hultquist - Chili Pepper Madness says
Maria, this is a paste meant for seasoning, though you can add more liquid to make it more sauce like. I suspect there may be other peppers and/or tomato with the sauce you are referring to, though not sure.
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Stephanie says
I'm going to find a way to work this into a big ol' casserole!! Sounds incredible, I learned a lot in this post! Thanks so much!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Stephanie! It has such a unique flavor, I think it would go a long way in a casserole!
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