Hey, foodies! Today I want to share with you a delicious recipe that uses achiote marinade, a traditional seasoning from Mexico and Central America. But first, let me tell you a bit about the origins of this amazing ingredient.

Achiote marinade is made from annatto seeds, which come from the achiote tree. The seeds have a bright red color and a nutty, peppery flavor. The indigenous people of Mexico and Central America have been using them for centuries to add color and flavor to their dishes, as well as for medicinal and cosmetic purposes.

The word achiote comes from the Nahuatl language, spoken by the Aztecs and other Mesoamerican cultures. It means "paint", because the seeds were also used to make red dye for textiles and body art. The Spanish colonizers adopted the word and brought the seeds to other parts of the world, where they became known as annatto.

On to the recipe…

Ingredients:

• 2 dried Guajillo chile peppers

• 1 cup water

• 2 ounces achiote paste

• ¼ cup plus 1 tablespoon fresh orange juice

• 3 small to medium-sized garlic cloves, peeled, roots trimmed (about 1 tablespoon)

• 1 approximately (3½ pound) whole cut up chicken, skinless, bone-in

Instructions:

1. Add all ingredients, except chicken to a strong blender. Blend until smooth.

2. Heat marinade in a saucepan over low heat for 5 minutes until fragrant, then allow to cool.

3. Marinade chicken or other meat for at least 1 hour, up to 4 hours.

4. Cook as desired.