Serving 4
INGREDIENTS:
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:
PREPARATIONS:
- 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!
