DIY Achiote Paste
This is the “we don’t have it, so we made it” version of achiote paste. It gives you the deep color and earthy citrus-garlic flavor you want for cochinita pibil and other citrus-marinated meats — without needing a specialty store run.
Ingredients
• 3 Tbsp annatto (achiote) powder or ground annatto
• 2 Tbsp cumin
• 1 Tbsp dried oregano (Mexican oregano if available)
• 1 Tbsp smoked paprika (optional, helpful if annatto is mild)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 6 cloves garlic (or 2 tsp garlic powder in a pinch)
• 1/4 cup citrus juice (orange juice is classic, or a mix of orange and lime)
• 2 Tbsp vinegar (white or apple cider vinegar)
• 2 Tbsp neutral oil (avocado, canola, or vegetable)
• 1–2 Tbsp water, as needed for blending
Instructions
Add annatto powder, cumin, oregano, smoked paprika (if using), salt, pepper, and garlic to a blender or food processor.
Pour in citrus juice, vinegar, and oil.
Blend until smooth, adding water 1 tablespoon at a time as needed to create a thick, spreadable paste.
Scrape down sides as needed and blend again until fully combined.