Yucatán Chicken with Achiote

Name: Yucatán Chicken with Achiote
Yield: makes 8 tacos
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/2 cup fresh orange juice; 2 teaspoons dried Mexican oregano, toasted and ground; 16 cloves garlic, dry-roasted (page 158); 1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat); 2 teaspoons achiote paste (page 149); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 1 tablespoon lemon-infused olive oil (page 162); 2 tablespoons vegetable oil; Lime or orange wedges; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Pickled red onions or orange or pineapple segments

January 26, 2012

Achiote paste is a distinctive staple marinade of the Yucatán peninsula that infuses food with a brick-red hue, a part bitter–part acidic flavor, and an earthy intensity that lingers on the palate. It’s usually combined with the bitter orange of the Yucatán and the fierce, tropical habanero chile. This recipe has a distinctly Caribbean flair, evoking personal memories of the early market in Merida, capital of the Yucatan and famous for its beaches. There, you’ll find wonderful whole fish marinated in achiote paste and cooked on fires on the beach over coconut husks. Or chicken tamales with achiote paste wrapped in banana leaves steamed, then finished over an open fire. These tacos are traditionally served with black beans, rice, and a heaping side of fried plantains (see page 140). You can make your own pickled onions for the garnish: Slice red onions into thin half-moons, sprinkle with oregano, and marinate in the juice from a jar of pickled jalapeños for about 20 minutes.

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