Immediately after posting, I had a thought. I've been looking for a jar, which would be in my spice cabinet. Perhaps I bought a bag, which would be in my pantry? Sure enough! Don't know why I didn't think of that earlier.

So I'm going to try again, with corn oil as they suggest. Still interested in people's take on it though.

FOAS - That is good that you found your annato seeds. In my experience annato is only used as a coloring,I personally don't taste any flavoring or bitterness and for sure don't overcook the oil, I would just warm it and let the seeds steep till desired color and only use a light vegetable oil. On the other hand saffron does give a taste and when used too much I really don't like. Annato is very inexpensive when you get it at places that sell Latin food, it is also sold ground and as a paste.
I just bought the cooking book Jose Garces The Latin Road Home and has a recipe for Miami Lechon Asado- Achiote-and citrus marinated roast suckling pig...

Silvia

I am a big fan of Achiote Oil....I love to use it in place or regular oil when making rice and many other dishes. I make mine with Olive oil not Extra Virgin but in a pinch Ive used Canola and Vegetable oil. This is a fast burn so I always have my set up mesh strainer over a pot as soon as its starts to sizzle 123 pour out of the pan. I fortunately can get Annatto seed at my local markets You can especially if you have a local Latin Community. If you have ever seen Orange colored Empanadas...guess whats in the dough...yup Achiote oil!

I rub Achiote all over Pork shoulder when I marinate for Puerto Rican Pernil

I've never used the seeds, but I use the paste quite frequently, and I buy La Perfla del Mayab brand. It is an essential ingredient in Mayan cooking, and every time I taste it, I am taken back to Merida, which has some of the best food in Mexico. I think the seeds are more frequently used in Puerto Rican cooking (almost always with oil), and I have bought the seeds but not used them. Oddly enough, I found ground annato at the Thai market last Saturday, and so bought a jar of that.

Achiote is best used with pork, as Eileen noted, and the Mayan dish is called Cochinita Pibil. I also use achiote paste when making chicken enchiladas, Yucatecan style. Achiote does have an earthy taste, but it is very distinctive, and for me, there are no substitutes - certainly not saffron. I would never substitute achiote for saffron when making paella, and saffron would not work in the cochinita pibil recipe.

I've spent quite a bit of time in the Yucatan, and this is why achiote is a very special flavor for me - I've not had achiote in any other place that I have visited, and so for me it brings back very distinct memories of the happy times I spent in that part of Mexico. I used to go there every year and spend part of me time there on Cozumel.

Lars

Here is a link that might be useful: Spicy cochinita pibil recipe

Thanks for the responses, and nice to see you Eileen!

A Brazilian born chef cooked a moqueca on Diners Drive-Ins and Dives that I'd like to recreate. (Recipe is not posted online but it looks pretty simple to copy.) It might not be a fully authentic recipe - for instance he threw in edamame - but he uses annato oil.

Thanks!

I am also a big fan of annato oil. I put the seeds into oil and heats it till they sizzle gently, giving off little effervescent bubbles--like champagne. I let them go like that for a minute or two, then take them off the heat and let them steep. As long as they're not black and the oil is the color of a red sunset, you're good. It's not burnt. It is possible that you just don't like the flavor of the oil. It's earthy and a little bitter. I love it in rice, on meats and fish....all sorts of things.

Cj