Tacos in Mexico are the equivalent of sandwiches in other countries because they are stuffed and eaten with their hands dressed in a rich sauce. So you can enjoy them, I propose this recipe to which you can add or remove the ingredients you want:
INGREDIENTS
• 1 boneless and skinless chicken breast, cut into small cubes
• Olive oil
• Lettuce
• ½ pineapple cut into half moons
• Onion and chopped cilantro
For the marinade:
• 50 grams of achiote
• ¼ cup of apple cider vinegar
• 3 pieces of guajillo chile clean, deveined and seedless
• 2 pieces of wide chili clean, deveined and seedless
• 3 garlic cloves
• ¼ onion
• ½ cup of pineapple juice
• Grain salt to taste
• Fat pepper to taste
• 2 pieces of clove
• 1 tablespoon of oregano
• 1 roasted tomato
• Cumin to taste
PREPARATION
For the marinade, blend the achiote, vinegar, all the chilies, garlic, onion, pineapple juice, salt, pepper, cloves, oregano, tomato and cumin until you get a homogeneous mixture.
Place the chicken and marinade in a bowl with the shepherd marinade for 1 hour in refrigeration.
Heat a pan over medium heat with the oil and cook the chicken you marinated until it is cooked. Reserve capped.
Heat a grill over high heat, roast the pineapple until golden brown, remove and cut into cubes, reserve.
On a board place some lettuce leaves, add the chicken to the shepherd and serve with the roasted pineapple, cilantro, onion and add a little sauce and lemons.
We recommend our Rancho Natura juices to complement this dish.