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Achiote Chicken Tacos with Esquites & Avo-Queso
THYME TO MANGO26Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 tortillas (medium sized)
- 1 cup cilantro leaves (roughly torn)
- 1 kg chicken (I used breast fillets, but thigh fillets work just fine, too, cut into bite-sized strips)
- 1/2 cup spice (achiote, paste)
- 450 grams corn kernels
- 2 Tbsp. olive oil
- 2 Tbsp. jalapeños (finely diced)
- 3 garlic cloves (minced)
- 1 lime
- 1/2 tsp. ground black pepper
- 1 pinch salt
- 1 1/2 Tbsp. mayonnaise
- 1/4 cup cilantro leaves (finely chopped)
- 50 grams cotija cheese (crumbled, feta works as a substitute)
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 Tbsp. olive oil
- 50 grams shallots (finely diced)
- 4 garlic cloves (minced)
- 1 Tbsp. jalapeno (finely diced)
- 1 1/2 cups milk
- 1 Tbsp. cornstarch
- 120 grams avocado (mashed)
- 300 grams grated cheese ( , I used a mix of cheddar & Monterey Jack)
- 1 tsp. ground black pepper
- 1 pinch salt (to taste)
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