Achiote Steak Taco “Cones” with Roasted Corn and Chipotle Salsa

Achiote Steak Taco “Cones” with Roasted Corn and Chipotle Salsa

Serves 8



Stir together the achiote paste, garlic, orange juice and canola oil. Season the flank steak very well
on both sides with salt and pepper and rub the achiote paste mix over the steak and let marinate
for 30 minutes.

Bring a medium pot of salted water to boil and add the corn. Boil the corn for 5 minutes and
remove from the water. Heat a heavy bottom (preferably a cast iron pan) pan over high heat, add
the corn and lightly char the corn on all sides. Remove from the pan and let cool. When cool enough
to handle, cut the kernels from the corn and transfer to a mixing bowl. Stir in the tomatoes,
red onion, cilantro, chipotle chili, and olive oil. Season the salsa with salt and pepper and set aside.

Heat the same heavy bottomed pan over medium high heat and add the marinated flank steak;
sear until a caramelized crust forms, about 3-4 minutes on each side. Transfer the steak to a
cutting board and let rest before slicing. Slice the steak to about ¼ – inch thick slices and place
a couple of slices of steak along with a spoonful of salsa in a tortilla and roll from the bottom of
the tortilla into a cone. Continue with the rest.

Achiote Paste

Grind the achiote seeds, coriander, peppercorns, cumin, cloves and oregano in a spice mill or
 coffee grinder. Stir together with garlic and salt. Heat the canola oil in a small pan and lightly sauté
the paste until aromatic, about 3-5 minutes and stir in the orange juice. The paste can be kept in the
 refrigerator, tightly sealed for up to a month or frozen for up to 6 months.

*Since achiote paste is stronger than the powder, use double the amount in your recipe if using a achiote

Print Recipe


1 tablespoon achiote paste

1 clove garlic, minced

2 tablespoons orange juice

2 tablespoons canola oil

2 ½ pounds flank steak

2 ears fresh corn, to yield
   about 1 ½ cups of kernels
½ cup small diced tomatoes

½ cup finely diced red onion

¼ cup cilantro julienne
1 tablespoon chopped
   chipotle chili from a can
3 tablespoons olive oil

1 package white corn tortillas,
   about 12
- fine sea salt and freshly
   ground pepper

Achiote Paste

2 tablespoons achiote (annatto)
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
3 whole cloves
1 tablespoon dried oregano
5 cloves garlic, minced

1 teaspoon salt

3 tablespoons canola oil

2 tablespoons orange juice