Recipe: Achiote Rubbed Chicken Tacos
This easy shredded chicken taco comes together in no time and works with any of your favorite Southwestern seasonings.
- 2 small boneless, skinless chicken breasts
- 2 Tbsp. San Andreas Achiote Rub
- 2 Tbsp. vegetable oil
- 1 medium carrot, peeled and cut into matchsticks
- 8 to 12 corn tortillas
- Optional garnish: salsa of choice, cheese of choice, thin sliced red onion, cilantro leaves
Other seasonings to try:
- 2 Tbsp. La Plata Peak Adobo Spice
- 2 Tbsp. Chimayo Chorizo Sausage Spice
- 2 Tbsp. El Diente Peak Southwestern Seasoning
Place chicken breasts in a large zip top bag and seal. Use a mallet or meat tenderizer to pound the breasts into cutlets about 1/2-inch thick. Remove cutlets from bag and sprinkle each generously with 1 Tbsp. of seasoning to coat. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 min. per side until cooked through and slightly charred; cover skillet to keep oil from splattering. Transfer chicken to a plate and cover with foil for at least 5 min. to rest. Use two forks to shred the chicken into pieces and transfer it to a serving bowl. Meanwhile, throw the carrots into the same skillet you used to cook the chicken (without cleaning it out) and cook over medium-high for about 5 min. or until barely tender and slightly browned. Transfer carrots to a serving bowl.
When ready to serve tacos, heat the tortillas: wrap in damp paper towel and microwave for 30 seconds, toast in a dry skillet 30 seconds a side, or set over a gas stove flame for a few seconds a side.
Serve everything family style with garnishes on the side so everyone can build their own tacos. Highly recommend serving with our tangy Mole Verde Sauce as the salsa.