Published May 1, 2023. This post may contain affiliate links. Please read my disclosure policy.
This homemade achiote paste recipe comes together in minutes and is the perfect beef, chicken, or pork marinade. You will love the earthy, zesty, citrus flavors in this paste that will also help add bright red colors to your food.
I’m a huge fan of Mexican food and love the depth of flavor in every dish I make. If you want to try out some fantastic new Mexican recipes, try my Birria Tacos or Mexican Rice.
Achiote Paste
Achiote paste is a thick paste consisting of ground annatto seeds, spices, herbs, and citrus and is commonly used as a marinade to provide flavor and color to any dish. Annatto seeds come from the achiote plant grown in Central and South America and are also called achiote. The two words can be used interchangeably.
This paste is typical in Mexican and Latin cuisine and is easy to make at home. Try using this achiote paste in my Al pastor tacos recipe as a marinade ingredient.
Ingredients and Substitutions
- Annatto – You will need some Annatto seeds for this recipe.
- Coriander – Some whole coriander seeds will add great flavor to this.
- Pepper – Whole peppercorns help give some spice to the paste.
- Cloves – A few cloves will add some warmth.
- Oregano – I like to add some dry oregano to the paste.
- All-Spice – A couple of all-spice berries will bring out some notes of cinnamon and nutmeg.
- Cumin – I like to use whole cumin seeds, but the ground will work.
- Citrus – A combination of orange and lime is perfect for adding flavor and toning down some of the spice.
- Vinegar – You can use white distilled vinegar or apple cider vinegar.
- Salt – Season the paste to ensure it is delicious with your favorite salt.
How to Make Achiote Paste from Scratch
- Add the annatto seeds, coriander, cloves, all-spice berries, and peppercorns to a large frying pan and cook over low to medium heat for 3 to 4 minutes while moving them around frequently.
- Transfer the seeds and spices to a spice grinder or mortar and grind them until they become like a powder.
- Add the powder to another bowl and the zest and juice of 1 orange and one lime.
- Grate in the garlic, pour in the vinegar, oregano, and salt, and mix until combined. Adjust the seasonings with salt and use or store them.
Make-Ahead and Storage
Make-Ahead: You can make this achiote paste up to 1 week ahead.
How to Store: Cover and keep in the refrigerator for 10 to 14 days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator until thawed before using.
Chef Notes + Tips
- Toasting the seeds and spices will help add more aromatics and intense flavors, making the achiote paste more pungent and flavorful.
More Mexican Recipes
Homemade Achiote Paste Recipe
Ingredients
- 1/3 cup annatto seeds
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 2 cloves
- 6 all-spice berries
- 2 teaspoons peppercorns
- zest and juice of 1 orange
- zest and juice of 1 lime
- 5 finely grated cloves of garlic
- 2 tablespoons white distilled vinegar
- 2 teaspoons dry oregano
- 1 ½ teaspoons coarse salt
Instructions
- Add the annatto seeds, cumin, coriander, cloves, all-spice berries, and peppercorns to a large frying pan and cook over low to medium heat for 3 to 4 minutes while moving them around frequently.
- Transfer the seeds and spices to a spice grinder or mortar and grind them until they become like a powder.
- Add the powder to another bowl and the zest and juice of 1 orange and 1 lime.
- Grate in the garlic, pour in the vinegar, oregano, and salt, and mix until it is combined. Adjust the seasonings with salt and use or store it.
Homemade Achiote Paste Recipe