Chicken Pibil Tacos
The cuisine of Yucatán, Mexico, includes exotic spices and traditional cooking methods. Our Chicken Pibil Tacos combine the sweet, spicy flavor of achiote paste, crisp pickled onions, and crumbled V&V Supremo® Queso Fresco.
Ingredients
Directions
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1
Over a bowl, crumble the V&V Supremo® Queso Fresco and set aside until needed.
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2
In a small food processor, combine the achiote paste, oregano, orange juice, and enchilada sauce. Process on high speed for 30 seconds to 1 minute, or until the paste has dissolved completely.
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3
Pour the sauce into a heavy-bottomed pan. Heat the sauce over medium-high heat for 2 to 3 minutes, or until it has thickened slightly. Add the chicken and salt and toss to coat. Reduce the heat to medium-low and simmer for 2 to 3 minutes, or until the chicken is warmed through.
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4
Fill each tortilla with ¼ cup of the chicken. Top with 2 Tbsp. of crumbled V&V Supremo® Queso Fresco, pickled onions (to taste), and cilantro. Serve the Chicken Pibil Tacos and enjoy!
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