Achiote paste is a distinctive staple marinade of the Yucatán peninsula that infuses food with a brick-red hue, a part bitter–part acidic flavor, and an earthy intensity that lingers on the palate. It’s usually combined with the bitter orange of the Yucatán and the fierce, tropical habanero chile. This recipe has a distinctly Caribbean flair, evoking personal memories of the early market in Merida, capital of the Yucatan and famous for its beaches. There, you’ll find wonderful whole fish marinated in achiote paste and cooked on fires on the beach over coconut husks. Or chicken tamales with achiote paste wrapped in banana leaves steamed, then finished over an open fire. These tacos are traditionally served with black beans, rice, and a heaping side of fried plantains (see page 140). You can make your own pickled onions for the garnish: Slice red onions into thin half-moons, sprinkle with oregano, and marinate in the juice from a jar of pickled jalapeños for about 20 minutes.

　　

Ingredients

makes 8 tacos

　　2 pounds boneless, skinless chicken breasts

　　1/2 cup fresh orange juice

　　2 teaspoons dried Mexican oregano, toasted and ground

　　16 cloves garlic, dry-roasted (page 158)

　　1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)

　　2 teaspoons achiote paste (page 149)

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　1/4 teaspoon ground allspice

　　1 tablespoon lemon-infused olive oil (page 162)

　　2 tablespoons vegetable oil

　　Lime or orange wedges

　　8 (5 1/2-inch) soft white corn tortillas (page 13), for serving

　　Garnish: Pickled red onions or orange or pineapple segments

　　

Step 1

Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.

　　

Step 2

To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.

　　

Step 3

Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.

　　

Step 4

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.