Achiote Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 11/11/21
A variety of spices

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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
144 Calories
14g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 144
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 350mg 15%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 2mg 10%
Calcium 22mg 2%
Iron 1mg 7%
Potassium 72mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You should be able to find achiote paste in most grocery stores. This marinade works well on all cuts of beef.

Ingredients

  • 1 cup red wine vinegar

  • 1/4 cup olive oil

  • 1/4 cup water

  • 3 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 2 teaspoons achiote paste

  • 1 teaspoon crushed red pepper

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine vinegar, oil, water, garlic, cumin, achiote paste, red pepper, salt, and black pepper.

  3. Store in an airtight glass or plastic container in refrigerator for up to 1 week after preparation.

  4. To use, place beef in a resealable plastic bag, pour mixture over top, seal bag, place in refrigerator and allow meat to marinate for 6 to 24 hours.

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