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Mexican with Claudia – Achiote Chicken Sopes filling

serves 4

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

for the achiote marinade:
500 ml orange juice
70­ gr achiote paste *buy
1 ½ shot white vinegar
½ onion (big)
2 garlic cloves (big)
1 tsp dried Mexican oregano *buy

to boil the chicken:
750 gr chicken breast
2 lt water
1 garlic clove
2 bay leaves
1 tsp salt
¼ white onion

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.
Top sopes with chicken mixture

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