Achiote Yucatan Chicken Tacos

I adore the Yucatan for many, many reasons. The warm air that smells of sea, the tropical jungles, the turquoise cenotes to swim through, are just some of the memories that top the list. The delicious, aromatic food is the only part of the experience that I can replicate back home. This chicken is all about the marinade that infuses the chicken with a flavor that brings me right back to Tulum, and gives it a warm orange hue. I served this chicken on tostados at a recent Market dinner but I’ve served it many times with homemade tortillas. It would also be excellent over rice. I like to garnish the tacos and tortillas with raw onions, jalepenos, cilantro leaves, and a creamy avocado sauce. The recipe for the sauce is included here below.

ACHIOTE YUCATAN CHICKEN
SERVES 6
Ingredients:
2 pounds boneless, skinless chicken breasts
½ cup fresh orange juice
2 teaspoons Mexican oregano
1 teaspoon cayenne powder
2 teaspoons achiote paste
2 heads of garlic, top cut off and roasted in oven until soft
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon allspice
1 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoons canola oil
Lime wedges

Procedure:
1. Cut the chicken into ½ inch wide strips and set aside.
2. Mix the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice and olive oil to create the marinade.
3. Add the chicken to the marinade and let the chicken marinate for one hour, in the refridgerator.
4. To cook the chicken, remove chicken from the marinade and let excess drip off.
5. Heat a large, heavy skillet to medium-high and add canola oil. Saute the chicken strips, turning once or twice until they are thoroughly cooked, about 9 minutes total. Cut a larger piece to confirm that its cooked.
6. Serve with warm corn tortillas and garnish with lime wedges, pickled red onions, creamy avocado sauce (recipe below) and cilantro leaves.

Creamy Avocado Sauce
Ingredients:
1 avocado, diced
1/3 cup fresh lime juice
1 cup cilantro leaves, chopped
2 tsp salt
1 tsp cumin
1 tablespoon agave syrup
1 tablespoon olive oil

Procedure:
1. Blend all ingredients in food processor. Put in a squeeze bottle and drizzle over tacos (or use as a salad dressing).