SALBUTES
CRISPY TORTILLAS WITH ACHIOTE-MARINATED CHICKEN

2 double boneless, skinless free-range chicken breasts
1 banana leaf
1 cup of fresh squeezed orange juice
1/4 cup achiote paste or slightly less, depending on quantity of chicken
(recipe follows)
salt
12 small crispy tortillas

For the pickled onions:
1 teaspoon of olive oil
1/2 medium size red onion, sliced
1/4 cup of cider vinegar
1/4 cup water
1/4 teaspoon of dried Mexican oregano
pinch of salt

For the salpicón:
2 habanero chiles
1 tablespoon fresh squeezed lime juice
3 tablespoons fresh squeezed orange juice
pinch of salt

In a hot skillet sauté the sliced onions very briefly, add the vinegar,
water, oregano and salt. Remove from heat and let them cool at room
temperature.

For the salpicón: In a medium size bowl mix the habanero chiles, onion,
orange and lime juice and salt, cover and set aside.

In a medium size bowl mix the achiote paste, orange juice and salt, marinate
the chicken breasts, cover and refrigerate for a least 2 hours. Wrap the
chicken and the remaining juice with the banana leaf and bake for 20 minutes
at 350 degrees or until the chicken is done. Shred the chicken. Mound the
chicken on the crispy tortilla and top with some of the pickled onions and
the spicy salpicón.
Yucatecan Achiote Paste:
1 tablespoon annato seeds ground
1 teaspoon black peppercorns ground
1 teaspoon dried Mexican oregano ground
4 cloves ground
1 inch cinnamon stick ground
1 teaspoon coriander seeds ground
1 scant teaspoon salt
5 cloves of garlic, peeled and chopped
½ cup cider vinegar

Mix the ground annato seeds , peppercorns, oregano, cloves, coriander seeds
and salt, add the chopped garlic and the vinegar; let sit for about 1 hr.

Yield: 6 servings
(12 pieces)

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