Achiote Chicken Tacos with Guacamole and Crema
Achiote marinated chicken tacos with fresh guacamole and crema in a grilled flour tortilla.
Ingredients
Achiote Chicken
- 2-3 lbs Chicken Leg Quarters
- 2 tbsp Ground Annatto
- 1/4 c Olive Oil
- 2 tbsp White Wine Vinegar
- Juice of Two Limes
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 2 Cloves Minced Garlic
- 1 tbsp Chipotle Adobo Sauce
- Salt and Pepper to Taste
Guacamole
- 3 Avocados
- 1 Lime Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne
- 1 clove Minced Garlic
- 1 tbsp Chopped Cilantro
- ½ Small Diced Red Onion
- 2 Roma Tomatoes Seeded and Diced
- 1 tbsp Olive Oil
Crema
- 1 cup Sour Cream
- 1 cup Heavy Cream
- 1 tsp Kosher Salt
- 1 Lime Juice
Instructions
Achiote Chicken
- Combine all ingredients in a mixing bowl and allow to marinade, in the refrigerator, overnight.
- Grill the chicken thighs until there is a good sear on each side.
- Place the chicken into a small roasting pan and top with the mixture that you marinated the chicken in. Add a couple cups of water or chicken stock to the pan then cover with foil.
- Place into a 350 degree oven for an hour and a half or until the chicken is VERY tender.
- Allow the chicken to rest then shred the chicken and leave in its roasting liquids until ready to assemble taco.
Guacamole
- Mash the avocados in a mixing bowl until they are smooth then add all other ingredients to the bowl and mix them together.
- Taste then season accordingly with salt and lime juice as needed.
- Serve immediately to preserve the color and freshness of the avocado.
Crema
- In a mixing bowl, whisk the sour cream and heavy cream. Add the salt and lime and whisk again.
- Refrigerate for at least two hours, preferably overnight.
Assembling the Tacos
- Grill lightly or heat flour tortillas in a pan until they become warm and are easier to work with. Add chicken, guacamole, and crema to the tacos then garnish with fresh cilantro, chives, and lime.