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Bon Appétit

Achiote Paste

4.8

(7)

Three tacos al pastor on a paper plate with sliced pork and charred cubes of pineapple spilling out.
Photo by Alex Lau

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Recipe information

  • Yield

    Makes ½ cup

Ingredients

3

whole cloves

1

bay leaf

¼

cup annatto seeds

2

teaspoons coriander seeds

2

teaspoons cumin seeds

2

teaspoons dried Mexican or Italian oregano

1

teaspoon black peppercorns

1

teaspoon kosher salt

4

garlic cloves

¼

cup distilled white vinegar

1

teaspoon finely grated lime zest

1

teaspoon finely grated orange zest

Preparation

  1. Step 1

    Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.

    Step 2

    Add garlic, vinegar, lime zest, and orange zest and continue blending until a coarse paste forms. Transfer to a small airtight container and chill.

    Step 3

    Do Ahead: Paste can be made 1 month ahead. Store in an airtight container and chill.

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Reviews (7)

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  • Needs more salt. If I'm rubbing pork with this, there isn't nearly enough salt to season this pork proper.

    • Big dick chef

    • VA

    • 6/4/2021

  • This recipe is good, but I wouldn’t recommend using a blender - the paste will just get stuck in the blades and won’t mix. Better to use a spice grinder for the spices, and then combine the rest in a bowl or m&p

    • Anonymous

    • Brooklyn, NY

    • 9/5/2020