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DIY Achiote Paste

A pantry-friendly DIY achiote paste that delivers classic cochinita pibil color and earthy flavor without a store run.
About 1/2 cup paste (enough for 4–5 lb pork)
Prep Time:
10 minutes
Level:
Beginner

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

  1. Add annatto powder, cumin, oregano, smoked paprika (if using), salt, pepper, and garlic to a blender or food processor.

  2. Pour in citrus juice, vinegar, and oil.

  3. Blend until smooth, adding water 1 tablespoon at a time as needed to create a thick, spreadable paste.

  4. Scrape down sides as needed and blend again until fully combined.

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