I concocted this one by bastardizing a fish taco recipe from one of my Diana Kennedy books on Mexican cooking, and the results were pretty good, certainly good enough to post here.
First, I made a marinade/coating of 2 tablespoons of achiote paste whisked into about 1/8 cup of orange & lemon juice, and coated the two halves of a boneless chicken breast in it. I let it sit in the refrigerator for about three hours.
For the chipotle-orange mayo, I mixed a heaping tablespoon of mayo with another 1/8 cup of orange juice, a finely chopped/seeded canned chipotle pepper in adobo sauce, about a half teaspoon of the adobo sauce, a pinch of salt and a teaspoon of oregano.
The chicken went under the broiler until it was cooked thoroughly and the achiote coating got nice and smoky. I cut it up into small pieces. I steamed a bunch of corn tortillas & prepared some black beans with a little chili seasoning. I’d spread some of the chipotle mayo on a tortilla before making tacos out of the chicken, beans & some avocado slices. I was thinking some chopped onion and cilantro would go nicely here as well.
By the way, the fish taco recipe is very similar – you can do it with snapper on the broiler, only you use lime juice instead of orange, and top the tacos with shredded cabbage. As Emeril always said (before he dumped a mountain of salt and pork fat onto whatever he was making, especially dessert) “This ain’t rocket science.”
Good stuff, and very filling – perfect for a day like today when I wound up skipping lunch. Otherwise, the long term results of this recipe might not be pretty.