Achiote paste, is a thick, deep-red seasoning originating from the Yucatan region of Mexico.  Achiote is the inedible fruit from a particular shrub and is used for its seeds, also known as, Annatto.  The paste is mixed with other spices and it imparts a deep-red color and and warm, mild flavor.  You can find ready-made achiote paste at most mexican food grocery stores and need only to mix with a bitter orange juice, lime juice, or vinegar before using.

These tacos are absolutely delicious.  We make larger batches of all the ingrediants and keep them on hand so we always have a quick meal when we need it.

Difficulty: Easy

serves: makes 16 tacos

ingrediets:

• 2 Chicken fryers, (breast, thigh, and leg attached)
• 1/2c Achiote Paste
• 1/4c tart Juice from Seville Orange (or lime)
• 1 clove Garlic, smashed, chopped
• 2 large Plantains, diced
• 1/2c Grapeseed oil
• 2 Avocado
• 1/4c Cilantro +more for garnish
• 1-2 Limes (to taste) +more for garnish
• 1/4c Red Onion, finely diced
• Salt and Pepper
• Corn Tortillas

optional:

• finely shredded Cabbage
• Serrano or Habenero Chili, finely minced

to make the chicken:

In blender, combine achiote paste, citrus juice, and garlic-adding enough juice until the marinade looks like thick gravy. Season the chicken with salt and pepper. Rub the marinade all over and under the skin, massaging well into the flesh of the chicken. Cover and refrigerate for a couple of hours

Preheat a grill and oven to 350

Grill the chicken, flesh-side down, over a medium-high flame. Once the chicken has attained nice grill marks, finish in the oven until no longer pink and done, about 20 minutes. Alternatively, finish the chicken on the grill over a medium-low heat, not directly over a flame. Finishing the chicken in the oven will help to retain moisture and not dry out the meat.

Allow the chicken to cool slightly and 'pull' the meet from the bones, breaking up large chunks of meat with your hands. Lick your fingers, it will taste good.

to make the plantains:

Heat the oil in the pan. Fry plantains until golden. Let cool and drain on a wire cooling rack and season with salt.

to make guacamole:

In a large molcajete, mortal and pestle, or mixing bowl, mash the avocado, red onion, cilantro, and a pinch of salt. Add the lime juice to desired acidity.

to assemble tacos:

Warm tortillas over a skillet or comal. In this order, arrange tacos: cabbage, chicken, plantains, chili if using, and guacamole (or arrange them any way you want) Serve with limes and salsa if you wish. Enjoy!!

-kw