El Yucateco Achiote Paste (Annatto Seasoning) – 3.5 oz Authentic Mexican Red Achiote for Cochinita Pibil, Marinades & Traditional Latin Cooking (3.5 Ounce (Pack of 1))

I use this to make Gandule Rice. It comes out wonderful. Recipe: 2 cups washed rice, half block of (slurried) achiote paste. Chopped veggies (corn, carrots, onions). 1/2 lb of saute pork. Gandule beans, kidney beans. Pressure cook on high for 45 minutes. Jumanji!

Exactly what I needed to make a tasty pollo asado. I let it sit over night in a orange juice, achiote, a dash of turmeric, oregano, and salt

The most important ingredient when making Belizean stew chicken and rice and beans! (along with Marie Sharp's Habanero Pepper sauce, from Belize!) We call this the "Chicken crayon". The idea is to colour the raw chicken pieces with this spice (just cut off a little chunk so you don't contaminate the bar) and let it rest for a little while, then pre-fry it a little before throwing it in a pot with Badia Complete Seasoning, onions, green peppers, and chopped up tomatoes. Let it all stew in a big pot for a couple of hours and you'll have the best chicken you've ever tasted. Of course, in Belize, you'll get a homemade version of this, but this is a wonderful replacement that's available online.

The product is as described. I was looking for a certain product when I ordered this and this wasn’t quite what I was searching for. That’s my fault. The paste is somewhat sweet for anyone curious. And would probably pair well with the things it suggests.

This is fun to work with. I love discovering new spices and seasonings! Saffron is no longer needed for some of my dishes. This is a fine substitute. Flavorful enough. Just takes a minute to get used to the coloring difference.

This is not spicy, you use to marinate chicken and pork before cooking...try mixing chopped garlic and onions and add a little water and rub it all over a whole chicken.....then cover and leave in the fridge and next day pop into the oven......I really like this item and I reorder....

Arrived fresh and well packaged. The perfect seasoning for cochinita pibil!

This achiote paste I have used for many mexican recipes and it has worked well. Be careful to not get it on your clothes. The block has lasted a while and you don't need that much if youre only cooking for a few but I tend to use 75% or 50% every time I use the block. The flavor holds up when I rebuy, color is the same, flavor is the same. Would recommend to others and would buy again.

The flavor is absolutely incredible — earthy, slightly peppery, with a hint of citrus. It adds so much depth and color to my dishes, especially grilled chicken, pork, and rice. Every time I use it, the food turns out vibrant and full of authentic Latin flavor. I love how easy it is to use too — just mix a little with lime juice, garlic, and oil for the perfect marinade. It transforms even simple meals into something special. The beautiful red hue it gives to food makes everything look as good as it tastes! If you enjoy experimenting with bold, traditional flavors, achiote paste is a must-have in your kitchen. It’s become one of my go-to ingredients for adding warmth, color, and that extra touch of authenticity to my cooking.

Every time I make tacos, I use this paste as a flavorful seasoning addition to marinated pork. The paste gives food a distinctive red-orange color and a mild, slightly sweet, and smoky flavor.

Easy to get, good price, Fresh and tasty.

I grew up with this seasoning. We never cooked meat without it, but I hadn't been able to find it in Canada. But recently I found out that Amazon sells it, and now I love cooking meat again. I tastes SO MUCH better with Recado in it. Just order the one without food colouring, as food colouring isn't healthy and plays no role in how the meat tastes. Add a generous amount, and you will be surprised at how much better meat tastes. I will sometimes just rub it on chicken (or steak) after I wash it and pat it dry with paper towel (it won't rub on well if chicken/steak is wet), or make a paste with vinegar and Recado and add to hamburger.

Recently had Conchinita pibil in Mexico and ordered this to try making it at home. Very important ingredient that cannot be duplicated and works great