Get ready to transform your dinner routine with these mouthwatering Achiote Chicken Tacos that promise a culinary journey straight to the heart of Mexican cuisine! Imagine tender, slow-cooked chicken infused with vibrant achiote and citrus, topped with a creamy, smoky chipotle sauce that will have your family and friends begging for seconds. This isn't just a recipe; it's a flavor adventure that will transport you to the streets of Mexico with every single bite.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds chicken thighs
- 2 tablespoons achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/2 cup sour cream
- 2 tablespoons chipotle in adobo sauce
- Tortillas for serving
- Fresh cilantro for garnish
Instructions
- Begin by marinating the chicken thighs. In a large mixing bowl, combine the achiote paste, orange juice, and lime juice. Mix well until the achiote paste is fully dissolved in the juices.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- After marinating, preheat your oven to 300°F (150°C). Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later use.
- Place the marinated chicken thighs in a baking dish. Pour the reserved marinade over the chicken, covering it evenly. Cover the dish with aluminum foil to keep the moisture in during cooking.
- Bake in the preheated oven for about 3 to 4 hours, or until the chicken is tender and easily pulls apart with a fork. Check the chicken occasionally to ensure it remains moist; if needed, add a little water to the dish.
- While the chicken is baking, prepare the creamy chipotle sauce. In a medium bowl, combine the sour cream and chipotle in adobo sauce. Mix well until the sauce is smooth and evenly blended. Adjust the amount of chipotle to taste, depending on your desired spice level.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes. Shred the chicken using two forks, discarding any bones or excess fat.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
- To assemble the tacos, place a generous amount of shredded chicken onto each tortilla. Drizzle with the creamy chipotle sauce and garnish with fresh cilantro.
- Serve the tacos immediately, allowing everyone to enjoy them while they are warm and fresh.
Tips
- Marinating Magic: For the most intense flavor, let your chicken marinate overnight. The longer it sits, the more those delicious achiote and citrus notes will penetrate the meat.
- Low and Slow is the Way to Go: The 3-4 hour cooking time might seem long, but it's crucial for achieving that fall-apart tender chicken texture.
- Chipotle Sauce Hack: Start with a small amount of chipotle in adobo and gradually add more to control the heat level. Everyone's spice tolerance is different!
- Tortilla Pro Tip: Warm your tortillas just before serving to keep them soft and pliable. A dry skillet works perfectly for this.
- Fresh is Best: Always use fresh cilantro for garnishing. It adds a bright, fresh flavor that complements the rich, slow-cooked chicken.
- Make Ahead Friendly: This recipe is perfect for meal prep! The chicken can be made in advance and reheated when you're ready to serve.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 180mg
