Tuesday, January 18, 2011

Achiote chicken tacos

 I love Mexican food more than any other food on the planet. If I had to choose one food to eat for the rest of my life it would not be a burger, pasta, lobster or steak; it's all about the taco. And this taco is all about the sweet and savory meat.

You need:
2 lbs chicken thigh
flour for dredging
2tsp canola oil
@ cups Orange juice
2 tsp achiote paste
4 Jamaican peppers, rehydrated and seeded
salt to taste

I like to use chicken thighs when cooking -- there tends to be more flavor and the meat is just more tender. Dark meat also has a higher fat content, so you will want to trim off as much of the fat as you can. Dredge the thighs in seasoned flour and brown them on medium heat with a little oil. In a bowl mix your Achiote paste and orange juice. Pour the mixture over the cooked chicken -- bring to a boil, reduce to a simmer and cover until the meat falls apart with a fork. Uncover and reduce the sauce until very thick.

1 can Black beans
1can roasted tomato
handful of cilantro chopped
Chili Powder, salt and Cumin to taste

I use canned black beans. Dry beans are more inexpensive, but I don't usually have time to soak them. Simmer your beans in a pan with tomato, cilantro, chili powder and cumin. Salt to taste.
Check out the spread:
Top your excellent taco creation with avocado and some queso fresca and enjoy!