Pollo Pibil: Yucatán Chicken Tacos Recipe

 Pollo Pibil: Yucatán Chicken Tacos Recipe

 

In Yucatán, where the sun casts long shadows over the stones of ancient ruins, chicken rules as a favored fare. It's a simple affair this dish, drawn from the roots of the Mayan culture, yet the flavors are nothing short of revelatory. Imagine it as a burst of sunlight on your grill, its heat mirroring the boldness of its taste. There is nothing here not to love. It's the essence of summer, seared over flames, quick to prepare yet possibly the finest grilling you'll undertake.
 

Ingredients 

    ⁃    1 pound boneless, skinless chicken breasts

For Marinade

    ⁃    1 tsp Ancho Chili Powder *
    ⁃    1 tsp cumin (optional)
    ⁃    1 tsp oregano
    ⁃    2 Tbsp lime juice
    ⁃    ¼ cup orange juice
    ⁃    2 cloves garlic minced
    ⁃    3 Tbsp olive oil

Directions

    ⁃    Combine the marinade ingredients and pour over the chicken. Marinade for four hours in the refrigerator.

    ⁃    Remove Chicken and discard Marinade. Grill over indirect heat until the chicken reaches an internal temperature of 165ºF.

    ⁃    Grill over direct heat to develop a slight char to the chicken

    ⁃    Let rest for seven minutes.

    ⁃    Slice into bit size pieces.

    ⁃    Use with flour street tacos and top with your favorite Mexican condiments.


*Achiote paste is a staple in Pollo Pibil, its hues as deep as the Yucatán sunset. It comes from the annatto seed, vibrant and earthy, coloring every dish it touches. Then there's ancho, the dried poblano, not unlike a distant cousin in the spice family. It's smoky-sweet, adding a profound depth. In this recipe, I chose Ancho Chili Powder. Its taste, preferable, aligns better with the flavors I sought—a decision as sound as any in the kitchen.