Smoky Red Chicken Tacos
We rely on achiote paste for tons of flavor, plus the intense red color it lends to the chicken. Chipotle pepper and mezcal liquor gives the chicken delightful smokiness.
Ingredients
- ¼ cup (recipe above, or use one 3- to 4-oz. pkg purchased achiote paste)
- ¼ cup corn or vegetable oil
- 4 Tbsp. lime juice
- 1 to 2 Tbsp. mezcal or tequila
- 2 tsp. ground chipotle pepper or smoked paprika
- 1 tsp. kosher salt
- 2 to 2½ lb. boneless, skinless chicken thighs or breasts
- 6-inch flour or corn tortillas
- Desired toppings, such as salsa verde, shredded lettuce or cabbage, cilantro, or sour cream
Instructions
- For marinade, in a small bowl combine achiote paste, corn oil, 2 Tbsp. of the lime juice, the mezcal, chipotle, and salt. Place chicken in a resealable plastic bag and add marinade to the chicken. Seal; turn and massage bag to coat the chicken evenly. Marinate in the refrigerator at least 2 hours or up to overnight.
- Preheat grill to medium heat. Grill chicken, covered and turning once or twice, 15 to 25 minutes or until browned and cooked through (170°F for thighs and 165°F for breasts).
- Transfer chicken to a cutting board. Let rest 5 minutes, then slice. Drizzle chicken with remaining 2 Tbsp. lime juice. Serve chicken in tortillas with desired toppings.
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