Achiotina is lard that has been coloured with annatto (also known as achiote.)
It is used mostly in Caribbean and Puerto Rican cooking for frying meats and vegetables, and for making stews, rice and bean dishes.
Cooking Tips
Gently fry a few annatto seeds in lard for about ten minutes or until the fat is a golden yellow. Strain out and discard the seeds, then proceed to use the fat as needed.
Substitutes
Achiote oil