In Latin America, achiote-colored lard or achiote-infused oil is part of any well-stocked pantry, traditionally stored in an achiotera, a special metal container with a spout. My friend and mentor Felipe Rojas-Lombardi, the brilliant Peruvian-born chef and author who created the Ballroom restaurant in Manhattan, loved the sunny color and subtle smoky flavor of achiote-infused olive oil. He used it for everything from marinating the luscious suckling pigs that he proudly displayed at the counter of his tapas bar to enhancing the color of his spicy mayonnaise to giving his lamb empanadas a gilded look. This recipe gives you both a seasoning and a coloring.

Ingredients

　　2 cups corn oil or extra-virgin olive oil

　　1/2 cup achiote seeds (about 3 ounces)

　　Place the oil and achiote in a small saucepan and heat over medium heat until beginning to bubble. Remove from the heat and allow to cool. Strain and discard the seeds.

　　Cooks' Note

　　Storing: Stored in a cool, dark place, the oil will keep well for 1 to 2 months.

　　Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton. Buy the full book from Amazon or AbeBooks.