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Navajo Tacos with Achiote Grilled Chicken

Photo courtesy of Kachina Southwestern Grill
From: Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, CO. Yield: 4 to 6 servings.

Fry Bread:
½ package active yeast
1½ cups warm water
½ Tbsp. salt
1 Tbsp. vegetable oil
5 cups flour

Achiote Grilled Chicken:
1 lb. boneless skinless chicken breasts, trimmed
2 Tbsp. achiote paste
2 tsp. salt
1 tsp. pepper
1 lemon, juiced
1 tsp. cumin

For fry bread: In bowl of a mixer, combine the water and yeast and allow to “bloom” for about 5 minutes. Add the flour and salt and, starting slowly, turn the mixer to medium high. Knead the dough well for about 4 minutes. Let the dough rest for about an hour on the counter top or for a few hours in the refrigerator. Once ready, roll the dough out into a thin (¼”) sheet. With a circle cutter or a large mouth drinking glass about 4” in diameter, cut circles out of the rolled-out dough. Set them aside and get oil hot to fry. These fry breads can be done in as little as ½” oil in a pan. Cook them hot and fast. Fill fried bread with achiote grilled chicken.

For achiote grilled chicken: Combine all ingredients and allow to marinate for 1 hour. Grill or pan-sear until chicken is cooked thoroughly. Adjust seasoning as needed and serve in fry bread.

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