This is an ingredient for a recipe that I am looking forward to trying, but I haven't had any luck finding annatto paste. I've never used it before, so I'm not sure how important it is in this recipe. Is there anything I can substitute for this? If not, I thought maybe someone here would have enough experience with it to know if I could leave it out without drastically changing the final dish. The recipe calls for 1 tsp of annatto paste to about 2 lbs of beef along with broth, peppers, onions,herbs, and several spices. Sorry if this is a topic that has been addressed before. I tried searching and couldn't find anything about it on here. Thanks!