For 4 medium sized mackerels/ 4 pieces of chicken or 450g of pork:
Dissolve 20g of the achiote paste in a 45g citrus juice, we like to use the juice of 1 lime topped up with a bit of fresh orange juice, add 1 clove garlic which has been mashed up with salt if you wish. Marinate for 4-8 hours, then roast, grill, or barbecue.
Try:
Mashing achiote paste with mayonnaise or softened butter, slather on lean meat or fish and barbecue! Mmmmm...
Achiote paste can also be used to make rice dishes to impart a slight earthy flavour and golden colour.