The achiote street tacos created by executive chefs at Borracha Mexican Cantina give the perfect mix of sauces, spices, and flavor to taste buds. This if not your ordinary taco.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 oz diced chicken</li>
<li>2 corn tortillas</li>
<li>1 oz cabbage mix (onions, tomatoes, cabbage, cilantro, oregano)</li>
<li>squeeze lime juice</li>
<li>1 tsp white vinegar</li>
<li> salt and pepper to taste</li>
<li>1/4 cup freshly squeezed orange juice</li>
<li>1 Tbsp achiote paste</li>
<li>1 pinch salt</li>
<li>1 garlic clove - peeled </li>
<li>3 Roma tomatoes</li>
<li>2 arbol chilies</li>
<li>1/4 onion</li>
<li>1 garlic clove - peeled</li>
<li>5 stems of cilantro</li>
<li>1/2 tsp oregano</li>
<li>pinch cumin</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>To make achiote marinade, combine orange juice, achiote paste, garlic, and salt in a blender or food processor. Puree until garlic is completely crushed. Marinate chicken in achiote for at least 30 min.</li>
<li>Bring tomatoes and arbol chilies to boil till soft.</li>
<li>Blend boiled tomatoes, arbol chilies, onions, garlic, cilantro, oregano, and cumin to make the salsa, and set aside when complete.</li>
<li>Grill chicken in a flat top, and add more achiote, onion, cilantro, and lime juice. Add salt and pepper to taste.</li>
<li>In a bowl mix cabbage, onions, tomatoes, cilantro, and oregano.</li>
<li>Warm up tortillas, and add grilled chicken and cabbage mix, top with salsa and wrap in foil.</li>
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