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Mexican cuisine with Yasbenia: Achiote Chicken Tacos

Serving 4


for the achiote marinade:

   500 ml orange juice 
   70­ gr achiote paste
   1 ½ shot white vinegar
   ½ onion (big)
   2 garlic cloves (big)
   1 tsp dried oregano

to boil the chicken:

   1 kg chicken breast
   2 lt water
   1 garlic clove
   2 bay leaves
   1 tsp Salt
   ¼ white onion

for the tacos:

   20 corn tortillas


  • Add the garlic, bay leaves, salt and onion to the water and let it boil. then add the chicken and let it cook for about 10-15 minutes. once it is ready, let it cool and shred it as thin as possible. put it aside.
  • In a blender, add 500ml. of orange juice, the achiote (try to pulverize it with your hands or a knife first), and the rest of the ingredients for the marinade. blend well.
  • Add the marinade in a sauce pan and add more orange juice and vinegar if necessary. let it boil for 5 minutes on medium heat with the lid on.
  • Add the shredded chicken and mix well. check for salt and then let it on medium heat without the lid for about 8-10 minutes or until the liquid evaporates. stir from time to time.
  • Heat the tortillas in a frying pan for about 1 minute on each side or until they get warm and soft. (i like to make them a bit wet before putting them in the pan) but you can also use some oil in the pan). once they are ready, put them in a plastic bag or aluminum foil to keep them warm until you prepare your tacos. Serve the chicken in a plate with your favorite salad and use the pickled onions as a topping for the tacos.  Enjoy!

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