15 Thanksgiving Recipes Using Annatto for Latin American Holiday Color

Annatto-Infused Turkey With Citrus Marinade

Annatto-infused turkey with citrus marinade is a vibrant and flavorful way to elevate your Thanksgiving feast. The natural coloring from annatto seeds not only adds a beautiful golden hue to your turkey, but the citrus marinade infuses each bite with a refreshing zest that balances the richness of roasted turkey. This recipe is perfect for anyone looking to bring a twist to the traditional Thanksgiving meal.

Cooking Instructions:

1. Prepare the Marinade: In a small saucepan, heat olive oil over low heat, add annatto seeds, and let them steep for about 10 minutes to extract the color and flavor. Strain and discard the seeds.
2. Mix Ingredients: In a bowl, combine the annatto oil, orange juice, lime juice, minced garlic, thyme, rosemary, salt, and pepper.
3. Marinate the Turkey: Pat the turkey dry and rub the marinade all over the turkey, making sure to get under the skin for deeper flavor. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Roast the Turkey: Preheat your oven to 325°F (165°C). Place the turkey in a roasting pan and roast according to the weight, approximately 13-15 minutes per pound, basting occasionally.
5. Rest and Serve: Once the turkey reaches an internal temperature of 165°F (74°C), let it rest for 20-30 minutes before carving. Serve and enjoy your beautifully hued and deliciously flavorful annatto-infused turkey!

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Spicy Annatto Desperados (Stuffed Corn Tortillas)

Spicy Annatto Desperados are a delightful twist on traditional stuffed corn tortillas, perfectly suited for a Thanksgiving gathering. These flavorful bites are filled with a spicy filling complemented by the vibrant color and depth of flavor from annatto oil. Whether served as an appetizer or as a side dish, they are sure to impress your guests with their uniqueness and taste.

Cooking Instructions:

1. In a skillet over medium heat, warm the annatto oil and sauté the chopped onion until translucent. Add the minced garlic and diced jalapeño, cooking until fragrant.
2. Add the ground beef (or turkey) and cook until browned. Stir in cumin, oregano, salt, and black pepper, mixing well to combine.
3. Warm the corn tortillas in a separate skillet or microwave until pliable. Place a spoonful of the meat mixture in each tortilla and sprinkle with shredded cheese if desired. Fold and secure with toothpicks if needed.
4. In the same skillet, lightly fry the filled tortillas until golden brown and crispy, about 2-3 minutes per side.
5. Remove from heat, garnish with fresh cilantro, and serve warm with your favorite salsa or dipping sauce. Enjoy your spicy delights!

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Brazilian Moqueca With Annatto Oil

Brazilian Moqueca is a traditional seafood stew that celebrates the vibrant flavors and colors of Brazil. This dish showcases the unique characteristics of annatto oil, which gives it a beautiful hue and a distinct flavor profile. Perfect for Thanksgiving or any special gathering, this dish can be served with rice for a satisfying meal that brings a tropical twist to your holiday table.

Cooking Instructions:

1. Heat the annatto oil in a large pot over medium heat. Sauté the chopped onion, garlic, and sliced bell peppers until they soften.
2. Add the chopped tomatoes and cook for a few more minutes until they break down.
3. Pour in the coconut milk and lime juice, stirring to combine. Let the mixture simmer for a couple of minutes.
4. Add the fish chunks to the pot, season with salt and black pepper, and cook until the fish is opaque and flaky, about 8-10 minutes.
5. Finish by stirring in fresh cilantro and green onions. Serve hot with warm rice and enjoy the tropical flavors of Brazil!

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Annatto Rice With Peas and Carrots

Annatto Rice with Peas and Carrots is a vibrant and flavorful side dish that beautifully complements your Thanksgiving feast. Infused with the warm color and earthy flavor of annatto, this rice dish is not only visually appealing but also nutritious, thanks to the addition of peas and carrots. It makes for a delightful accompaniment to any main dish, adding a pop of color and a touch of tropical flair to your holiday table.

Cooking Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a pot, heat the annatto oil over medium heat. Sauté the chopped onion and garlic until fragrant.
3. Add the rinsed rice to the pot, stirring for 1-2 minutes to coat with the oil.
4. Pour in the water and add salt and black pepper to taste. Bring it to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
6. After 15 minutes, add the peas and diced carrots, fluff the rice, and let it sit covered for another 5 minutes.
7. Fluff again before serving and garnish with fresh cilantro if desired. Enjoy this colorful and delicious side dish at your Thanksgiving table!

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Roasted Root Vegetables With Annatto Glaze

Roasted Root Vegetables with Annatto Glaze is a festive and colorful side dish perfect for your Thanksgiving celebration. Featuring a blend of hearty root vegetables like carrots, sweet potatoes, and parsnips, this dish is elevated by the addition of a luscious annatto glaze, which provides a rich, earthy flavor and beautiful golden hue. It’s a wonderful way to enjoy seasonal produce while adding a tropical twist to your holiday spread.

Cooking Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the carrots, sweet potatoes, and parsnips. Drizzle with annatto oil, honey (or maple syrup), salt, and black pepper. Toss to coat evenly.
3. Spread the coated vegetables on the prepared baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
5. Remove from the oven and let cool slightly. Garnish with fresh thyme or rosemary if desired before serving. Enjoy this colorful and flavorful side dish at your Thanksgiving table!

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Peruvian Aji De Gallina With Annatto

Peruvian Aji de Gallina with Annatto is a creamy and flavorful chicken dish that captures the essence of traditional Peruvian cuisine. The dish features shredded chicken smothered in a rich sauce made from aji amarillo peppers, nuts, and cheese, with the addition of annatto providing a warm color and earthy depth to the flavors. It’s a comforting main course that pairs beautifully with rice or boiled potatoes, making it an excellent choice for your Thanksgiving feast.

Cooking Instructions:

1. In a large skillet, heat annatto oil over medium heat and sauté the onions and garlic until translucent.
2. Stir in the aji amarillo paste and cook for another minute, then add the chopped walnuts and cook for 2-3 minutes.
3. Pour in the chicken broth and bring to a simmer, then add the shredded chicken, milk or cream, grated cheese, salt, and black pepper.
4. Cook for about 5-10 minutes, stirring frequently, until the sauce thickens slightly.
5. Serve hot with rice or boiled potatoes, garnished with additional chopped walnuts if desired. Enjoy this delightful dish as part of your Thanksgiving celebration!

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Annatto-Seasoned Sweet Potatoes

Annatto-Seasoned Sweet Potatoes are a vibrant and delicious side dish that brings a pop of color and a hint of earthiness to your Thanksgiving table. The addition of annatto imparts a beautiful golden hue, while the naturally sweet flavor of the sweet potatoes is enhanced with spices and a touch of savory seasoning. This dish is not only visually appealing but also simple to prepare.

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, annatto powder, garlic powder, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, flipping halfway through.
5. Remove from the oven, garnish with chopped fresh parsley, and serve warm. Enjoy this colorful side dish at your Thanksgiving feast!

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Mexican Enchiladas With Annatto Sauce

Mexican Enchiladas with Annatto Sauce are a colorful and flavorful dish that combines the traditional elements of enchiladas, such as corn tortillas and a savory filling, with a vibrant, rich annatto sauce that adds depth and earthiness. This dish is perfect for a festive Thanksgiving gathering, offering a unique twist that showcases the beautiful color and flavors of annatto.

Cooking Instructions:

1. In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
2. Add annatto powder and tomato sauce, stirring to combine, then pour in vegetable broth. Simmer for about 10 minutes, seasoning with salt and pepper.
3. In a separate skillet, lightly warm each corn tortilla until pliable.
4. Fill each tortilla with shredded chicken and roll them up, placing seam-side down in a baking dish.
5. Pour the annatto sauce over the enchiladas, top with cheese if desired, and bake at 375°F (190°C) for 20-25 minutes until heated through.
6. Garnish with fresh cilantro before serving. Enjoy this delightful dish at your Thanksgiving gathering!

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Puerto Rican Arroz Con Gandules

Puerto Rican Arroz Con Gandules is a traditional festive dish that combines rice with pigeon peas, flavorful seasonings, and the vibrant color of annatto. This hearty and savory one-pot meal is ideal for Thanksgiving gatherings, bringing warmth and a taste of Puerto Rican culture to the table.

Cooking Instructions:

1. In a large pot, heat the annatto oil over medium heat and sauté the onions, bell pepper, and garlic until soft.
2. Stir in the tomato sauce, oregano, bay leaves, salt, and black pepper, then cook for a few minutes.
3. Add in the rice and stir to coat, allowing it to toast slightly.
4. Pour in the vegetable broth and bring the mixture to a boil, then add the pigeon peas.
5. Reduce the heat to low, cover, and let simmer for about 20-25 minutes or until the rice is fully cooked and liquid is absorbed.
6. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm. Enjoy this festive dish on your Thanksgiving table!

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Annatto Risotto With Mushrooms

Annatto Risotto With Mushrooms is a rich and creamy dish that showcases the unique flavor and vibrant color of annatto alongside hearty mushrooms. This comforting risotto is perfect for Thanksgiving, providing a warm and inviting side that pairs beautifully with roasted meats and festive fare.

Cooking Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the annatto oil over medium heat and sauté the onions and garlic until soft.
3. Add the sliced mushrooms and cook until tender, then stir in the Arborio rice, toasting it for a few minutes.
4. Pour in the white wine (if using) and cook, stirring, until it has mostly evaporated.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Once the rice is creamy and al dente, stir in the Parmesan cheese, salt, and black pepper.
7. Garnish with fresh parsley and serve warm, bringing a delightful touch of flavor to your Thanksgiving table!

Grilled Shrimp Skewers With Annatto Marinade

Grilled Shrimp Skewers With Annatto Marinade is a vibrant and flavorful dish perfect for adding a touch of tropical flair to your Thanksgiving spread. The annatto marinade infuses the shrimp with a beautiful color and a distinctive, savory taste that complements the smoky flavor from the grill. These skewers are not only delicious, but they also make for an impressive presentation on the holiday table.

Cooking Instructions:

1. In a bowl, combine annatto oil, lime juice, minced garlic, cumin, salt, and black pepper to create the marinade.
2. Add the shrimp to the marinade, mixing well to coat. Let it marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto the skewers.
5. Grill the skewers for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
6. Remove from the grill, garnish with fresh cilantro, and serve immediately for a deliciously colorful addition to your Thanksgiving feast!

Paprika and Annatto Quinoa Salad

Paprika and Annatto Quinoa Salad is a nutritious and colorful dish that brings a delightful combination of earthy flavors and vibrant hues to your Thanksgiving table. Quinoa serves as the perfect base, and the addition of paprika and annatto gives the salad a unique twist, making it both delicious and visually appealing. This salad is not only easy to prepare but also a great way to incorporate whole grains and vegetables into your holiday spread.

Cooking Instructions:

1. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
2. In a large bowl, toss together the cooked quinoa, red bell pepper, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, paprika, annatto powder, salt, and black pepper.
4. Pour the dressing over the quinoa mixture and toss until well combined.
5. Serve the salad slightly warm or chilled, garnished with additional cilantro if desired, for a festive and hearty addition to your Thanksgiving feast!

Smoky Annatto Black Beans

Smoky Annatto Black Beans are a hearty and flavorful addition to your Thanksgiving table that can complement your main dishes or serve as a standalone entrée. The annatto adds a rich color and a subtle earthy flavor, while smoked paprika enhances the smoky notes, making these black beans a delicious side that brings a unique twist to traditional Thanksgiving fare. This dish is not only easy to prepare but also packs a nutritious punch with the benefits of black beans.

Cooking Instructions:

1. Heat olive oil in a large skillet over medium heat, then add the diced onion and sauté until translucent.
2. Stir in the minced garlic, smoked paprika, and annatto powder, cooking for another minute until fragrant.
3. Add the black beans (drained and rinsed) and vegetable broth to the skillet, stirring well to combine.
4. Simmer the mixture for about 5-7 minutes, allowing it to thicken slightly while seasoning with salt and black pepper to taste.
5. Serve warm, garnished with fresh cilantro, alongside your favorite Thanksgiving dishes for a flavorful and satisfying addition!

Annatto Pumpkin Soup

Annatto Pumpkin Soup is a warm and inviting dish that brings the flavors of fall to your Thanksgiving table. The vibrant orange hue, thanks to the annatto, perfectly complements the sweet, creamy pumpkin base. This soup is not only comforting but also offers a unique twist with a hint of earthiness from the annatto, making it a delightful starter or side that pairs beautifully with traditional Thanksgiving dishes.

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
2. Add the minced garlic and annatto powder, cooking for an additional minute until fragrant.
3. Stir in the pureed pumpkin and vegetable broth, mixing well to combine.
4. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, stirring occasionally.
5. Incorporate the coconut milk, seasoning with salt and black pepper to taste, then blend the soup until smooth if desired.
6. Serve warm, garnished with fresh thyme for an aromatic finish, alongside your Thanksgiving spread.

Annatto and Cilantro Pesto Sauce

Annatto and Cilantro Pesto Sauce is a vibrant and flavorful twist on traditional pesto, adding a warm, earthy note from the annatto. This sauce is perfect for drizzling over roasted vegetables, pasta, or even as a dip for fresh bread, making it a versatile addition to your Thanksgiving feast. Its bright color and unique taste will surely impress your guests.

Cooking Instructions:

1. In a food processor, combine the cilantro, annatto powder, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is well blended and smooth.
3. Season with salt and black pepper to taste, and blend again to incorporate.
4. Serve immediately or store in the refrigerator for up to a week, allowing the flavors to meld further.