achiote


Also found in: Wikipedia.

a·chi·o·te

 (ä′chē-ō′tē, -tĕ)
n.

[American Spanish, from Nahuatl achiotl.]

achiote

(ˌætʃɪˈəʊtɪ; ˌætʃɪˈəʊteɪ)
n
(Plants) another name for annatto
Mentioned in ?
References in periodicals archive ?
We import ingredients like fresh jalapenos, habanero chillis, poblano peppers, Oaxaca cheese, green tomatillos, guajillo chilli, achiote paste, epazote and Mexican chocolate to name a few.
Contract awarded for Colado De Pollo Con Verdra; Colado De Carne De Res Y Vegetales; Latas De Zanahorias; Libras De Achiote En Grano
INGREDIENTS FOR THE RUB 170g unsalted butter, softened/180g achiote paste or Sazon (from delis or online) /120ml olive oil/2 tablespoons sea salt/1 tablespoon freshly coarsely ground black pepper/1 tablespoon very finely chopped fresh rosemary/1 tablespoon very finely chopped fresh thyme/ 1 tbs smoked paprika/1 tbs onion powder/1 tbs dried oregano/1tbs ground cumin/ FOR THE PORK 1 bone-in, skin-on pork shoulder weighing about 2.
The Chili and Coffee-Rubbed Carne Asada ($28) with refried beans, citrus-scented Swiss chard and achiote chimichurri is even more robust.
For example, it will use annatto, which comes from the seeds found in the fruit from the achiote tree, to replace Red 40 and Yellow 5, and will use natural vanilla flavor to replace artificial vanillin.
Selections of Platos or main dishes will take the guests even further on their exploration of Mexican culinary, from Aporriadillo (Shredded Dry Beef and Eggs with Green Tomatoes Sauce), Albondigas (meat balls with Chipotle pepper cream cauce), Asado Norteno De Res (Roast Beef with Chili Sauce), Achiote (Mexican Spiced Fish), Cochinita (Veal with Mexican Spices), Fish Talla Style (fish marinated with dry Pepper Adobo) to the traditional Poblano Rice (Mexican pepper rice).
heavy on pork and fowl, Seville orange and achiote seeds).
Llapingacho: A street food originating in Ecuador, the llapingacho is a fried potato mash flavored with white cheese and achiote.
INGREDIENTS 3kg neck of pork, cut into a few large pieces 1 habanero or Scotch bonnet chilli, de-seeded and finely chopped 50g butter For the marinade: 1tsp allspice berries (if unavailable use equal parts ground cinnamon, cloves, nutmeg, and black pepper) 2tsp freshly ground cumin seeds 1/2tsp cloves 1tsp peppercorns 100g achiote paste (optional, see note below) 3tbsp cider vinegar 1 medium onion, coarsely chopped 3 fat garlic cloves, coarsely chopped Large bunch of fresh oregano or 1tsp dried oregano 3 fresh bay leaves 2tbsp sea salt 3tbsp olive oil Juice of 6 oranges (about 450ml) METHOD First make the marinade.
Achiote may be found in specialty South American stores, though this recipe uses a mixture of easily accessible alternative spices.
A nice way to get a sense of the full sumptuous list is to choose a trilogy of two-bite beauties as an appetizer (inexpensive13): firm white fish in a creamy aji amarillo (Peruvian yellow chile pepper sauce); little cubes of rosy red tuna in ginger sauce, and--our fave--Maya shrimp, which marinates tasty morsels of the pink crustacean in orange and lime juice, achiote (derived from the seeds of a tropical shrub) and tosses it with avocado, tomato, red onion and a bit of plump Cuzco corn.