Today, we look at how to make achiote cooking oil, a staple of so many traditional Puerto Rican and Latino recipes. Have you ever wondered where that glorious golden-yellow color in some of your favorite Boricua rice dishes comes from? That’s achiote oil. It doesn’t just make the food look pretty, it also adds a nutty-peppery slight flavor that’s hard to define—but you miss it if it’s not there. Trust us. In this video, one of our favorite cooks Vivi Abeja shows us how she makes this easy oil with annatto seeds.
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