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Grilled Chicken Tacos al Carbon with Fresh Orange Salsita

  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup achiote paste (see Notes below)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 2 pounds boneless, skinless chicken breasts

Orange Salsita

  • 4 navel or Valencia oranges, peeled and cut into segments
  • 1 red bell pepper, seeds and membranes removed, cut into thin strips
  • 1 yellow bell pepper, seeds and membranes removed, cut into thin strips
  • 1 poblano chile, stemmed, seeded, membranes removed, and cut into thin strips
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 12 (6-in) corn tortillas
  • 2 cups guacamole

 

  

Method

In a small bowl, blend the orange juice, achiote paste, honey and salt.  Put the chicken breasts into a large bowl, pour on the achiote marinade, and turn to coat evenly.  Cover and refrigerate for at least 2 hours or up to a day in advance of grilling.

MAKE THE SALSITA;  Combine all of the salsita ingredients in a medium-size bowl, toss gently, and refrigerate until ready to serve.  The salsita can be made up to an hour in advance, but if making it ahead of time, add the salt just before serving.

Heat a barbecue until hot and brush the grill rack with oil.  Lift the chicken breasts from the marinade and discard the marinade.  Season on both sides with salt and pepper and grill until nicely charred, 5 to 7 minutes per side, turning once.  The internal temperature should be 165° F on an instant-read thermometer.  Using tongs, remove the breasts, let rest for 1 to 2 minutes, and then slice crosswise into thin strips.  Meanwhile, wrap the tortillas in aluminum foil and heat on the grill for 5 minutes.

To serve, spoon 1 tablespoon of guacamole onto each tortilla, add about 1/4 cup of grilled chicken, and top with 2 tablespoons of salsita.  Serve warm.

Serves: 6 (12 tacos)

Reprinted with permission from ©Scott Linquist and Joanna Pruess, Mod Mex: Cooking Vibrant Fiesta Flavors at Home, published by Andrews McMeel click for book review and more recipes

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Notes: "The name al carbón means "cooking over coals" and refers to the charred surface of the meat derived from the grilling process.  This simple recipe is perfect for a summer barbecue." Scott Linquist

Achiote Paste: A seasoning paste made from ground annatto seeds, spices, and lime juice or vinegar.

 

 

 

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