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Heat 1 cup vegetable or olive oil in small heavy saucepan or skillet on medium heat. Add 1/4 cup annatto (achiote) seeds (available at Hispanic markets or spice stores); cook 5 min., keeping oil below the boiling point and stirring seeds occasionally. Remove from heat. Cool 1 hour or until mixture turns a deep orange color. Strain into a glass jar; discard seeds. Cover and store oil in refrigerator for up to 1 month.
Substitute 2 Tbsp. chopped fresh cilantro for the recao leaves.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.