El Yucateco Achiote/Annatto Paste Block, 15 Ounces - 12 Per Case

• Home cooks who enjoy Yucatan and Mexican regional cuisine
• Restaurant kitchen staff preparing cochinita pibil, achiote rice, or similar dishes
• Meal preppers who want a ready-to-use achiote paste instead of grinding seeds from scratch
• Food distributors stocking authentic Latin American pantry staples

Yucatan Cochinita Pibil

Ingredients:

• 3 pounds pork shoulder, cut into 2-inch chunks
• 2 tablespoons El Yucateco Achiote Paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 banana leaves (or aluminum foil as substitute)
• 2 tablespoons vegetable oil

Instructions:

1. In a bowl, whisk together the achiote paste, orange juice, lime juice, minced garlic, salt, pepper, and oil until smooth.
2. Toss the pork chunks in the marinade, coating evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the oven to 325 degrees F. Line a baking dish with banana leaves or foil.
4. Place the marinated pork in the dish and cover tightly with the remaining banana leaves or foil.
5. Bake for 2 to 2.5 hours, or until the pork is tender and reaches a safe internal temperature of 195 degrees F for pulled texture.
6. Shred the pork with two forks, then slice into thin portions and serve with pickled red onions and habanero salsa.

Time: Prep 15 minutes, marinate 4 hours minimum, cook 2.5 hours. Safe internal temperature: 195 degrees F for pulled pork texture; minimum 145 degrees F per USDA guidelines.

Achiote Rice

Ingredients:

• 2 cups long-grain white rice, rinsed
• 3 cups chicken or vegetable broth
• 1 tablespoon El Yucateco Achiote Paste
• 1 tablespoon vegetable oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced carrots
• 1/2 cup frozen peas
• 1/2 teaspoon salt, or to taste

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the diced onion and carrots; saute for 3 minutes until softened.
2. Add the achiote paste and stir for 1 minute to bloom the spices in the oil.
3. Add the rinsed rice and stir to coat each grain with the achiote mixture.
4. Pour in the broth, add the peas and salt, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 18 minutes without stirring.
6. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and serve.

Time: Prep 10 minutes, cook 18 minutes, rest 5 minutes.

Achiote Chicken Skewers

Ingredients:

• 1.5 pounds chicken breast, cut into 1-inch cubes
• 1.5 tablespoons El Yucateco Achiote Paste
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon cumin
• Wooden skewers, soaked in water 30 minutes
• Red bell pepper, cut into chunks
• Yellow bell pepper, cut into chunks

Instructions:

1. In a bowl, combine the achiote paste, olive oil, minced garlic, lime juice, salt, and cumin. Mix well.
2. Add the chicken cubes and toss to coat. Let sit for 30 minutes at room temperature.
3. Thread the chicken onto skewers, alternating with bell pepper chunks.
4. Grill over medium-high heat for 6 to 7 minutes per side, turning once, until the chicken reaches a safe internal temperature of 165 degrees F.
5. Serve with lime wedges and cilantro.

Time: Prep 15 minutes, marinate 30 minutes, grill 14 minutes total. Safe internal temperature: 165 degrees F.