Preparation:

Put the seeds and oil into a saucepan and turn the heat on low. Stir them occasionally as they cook for about 5 minutes. They are done when the oil is a rich orange color. Do not overcook them, or the oil will begin to lose its flavor. The color of the oil will begin to lighten if it is overcooked.

Remove the saucepan from the heat and let it cool. Strain the oil and store it in a covered container in the refrigerator. This keeps for several months.

If the recipe calls for Manteca con Achiote or Achiotina, replace the oil with your preferred lard.