Annie & Skyler Like many of our fellow Orbiters, our love for tacos runs deep. This week we are sharing one of our newest taco creations, just in time for grilling season: Smoky Red Chicken Tacos. The grilled chicken filling has an intense red hue and bold flavor from the achiote paste we use in the marinade. If you’ve ever used this Mexican ingredient, you know how it adds extraordinary deliciousness to anything it touches. If achiote paste is not available in your regular supermarket, you can find it in Mexican groceries, online, or—even better—make it yourself in mere minutes using our recipe below!
Where There’s Smoke The grill, of course, gives the chicken some lovely smokiness, but we double up on those smoky notes by adding ground chipotle pepper, aka dried smoked jalapeños, to the marinade AND spiking it with some mezcal. This liquor, similar to tequila, is made from roasted agave which gives it its signature charred flavor. If you don’t want to invest in a bottle, a splash of any old tequila will work just fine for that special kick.
Achiote Paste The intense red color of this paste comes from the annatto seeds. They have a slightly floral, tangy, earthy flavor. Look for annatto seeds in Mexican markets, well-stocked supermarkets, or online. Here’s our go-to recipe:
In a spice grinder or blender combine 1 bay leaf, 4 whole cloves, 4 whole allspice, 3 Tbsp. annatto seeds, 2 tsp. cumin seeds, 2 tsp. coriander seeds, 2 tsp. Mexican oregano, 1½ tsp. kosher salt, and 1 tsp. black peppercorns. Grind until finely ground. Add ½ cup white vinegar, 1 Tbsp. vegetable oil, 2 tsp. minced fresh garlic, 1 tsp. orange zest, 1 tsp. lime zest, and ½ tsp. ground turmeric. Pulse until smooth (if needed, add a little water to help the mixture blend). Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. Makes about ½ cup.
DIY Tortillas Nothing boosts your taco game like homemade tortillas. With just five ingredients, this simple recipe makes it easy.
Herbed Flour Tortillas
In a medium bowl combine 2 cups all-purpose flour and ½ tsp. salt. Stir in 1 to 2 Tbsp. finely chopped fresh herbs, such as chives, cilantro, and/or parsley. Add ¾ cup water and 2 Tbsp. corn oil or light olive oil. Stir until dough comes together, adding additional water as needed. Knead dough until smooth. Let rest 10 minutes. Divide into 8 to 12 pieces. Form each piece into a ball; cover and let rest 10 minutes. Using a tortilla press or rolling pin, press or roll balls until 1/16th-inch thick. Preheat a large skillet or griddle over medium-high heat. Working with 1 or 2 tortillas at a time, cook tortillas until bubbles form on top, 1 to 2 minutes. Turn and cook until puffed, about 30 seconds more. Cover cooked tortillas with a cloth after cooking.
Smoky Red Chicken Tacos
Ingredients
- ¼ cup (recipe above, or use one 3- to 4-oz. pkg purchased achiote paste)
- ¼ cup corn or vegetable oil
- 4 Tbsp. lime juice
- 1 to 2 Tbsp. mezcal or tequila
- 2 tsp. ground chipotle pepper or smoked paprika
- 1 tsp. kosher salt
- 2 to 2½ lb. boneless, skinless chicken thighs or breasts
- 6-inch flour or corn tortillas
- Desired toppings, such as salsa verde, shredded lettuce or cabbage, cilantro, or sour cream
Instructions
- For marinade, in a small bowl combine achiote paste, corn oil, 2 Tbsp. of the lime juice, the mezcal, chipotle, and salt. Place chicken in a resealable plastic bag and add marinade to the chicken. Seal; turn and massage bag to coat the chicken evenly. Marinate in the refrigerator at least 2 hours or up to overnight.
- Preheat grill to medium heat. Grill chicken, covered and turning once or twice, 15 to 25 minutes or until browned and cooked through (170°F for thighs and 165°F for breasts).
- Transfer chicken to a cutting board. Let rest 5 minutes, then slice. Drizzle chicken with remaining 2 Tbsp. lime juice. Serve chicken in tortillas with desired toppings.
