Soft red recado chicken tacos with charred pineapple and cucumber-lime crema

Instructions

1. 1

   In a large bowl, combine the achiote paste, orange juice, apple cider vinegar, garlic, ground cumin, dried oregano, black pepper, 1 teaspoon of the salt, and 1 tablespoon of the vegetable oil until smooth.

2. 2

   Add the chicken strips to the marinade and mix well to coat completely. Let rest for 15 minutes at room temperature or up to 8 hours in the refrigerator.

3. 3

   Meanwhile, make the cucumber-lime crema. Place the grated cucumber in a strainer, sprinkle with 1/4 teaspoon salt, let sit for 5 minutes, then press out excess liquid. Mix it with the sour cream, mayonnaise, lime juice, and honey until creamy. Chill until needed.

4. 4

   Heat a large skillet or griddle over medium-high heat. Add 1/2 tablespoon vegetable oil and cook the pineapple for 4 to 6 minutes, stirring occasionally, until lightly charred on the edges. Remove and set aside.

5. 5

   In the same skillet, add the remaining 1/2 tablespoon vegetable oil. Cook the marinated chicken over medium-high heat for 10 to 12 minutes, turning occasionally, until fully cooked, lightly caramelized, and it reaches a safe internal temperature of 165°F / 74°C.

6. 6

   If you want to keep the chicken warm, transfer it to a baking dish and cover with foil. You may place it in an oven preheated to 200°F / 95°C while you finish the remaining elements.

7. 7

   Warm the corn tortillas on a comal or dry skillet for 20 to 30 seconds per side until soft and pliable. Keep them wrapped in a clean towel.

8. 8

   To assemble the tacos, place chicken on each tortilla, then top with charred pineapple, red onion, fresh cilantro, and a spoonful of cucumber-lime crema.

9. 9

   Serve immediately, using the remaining crema on the side or over the tacos to finish.