4 chicken breasts - boneless/skinless

¾ block of Achiote

1 tbsp ground cumin

1 tbsp ground clove

1 tbsp ground pepper

1 grapefruit-zest and juice

1 orange-zest and juice

1 lime-zest and juice

1 onion-thinly sliced

½ head of garlic skin on

2 chef pinches of salt

1 banana leaf (optional)

1. Thinly slice the onion and place in the bowl, zest and juice citrus into the bowl.

2. Break up the achiote as small as you can into the bowl and let sit in the juice for 10 min, 

then using a spatula or your hands smooth out the lumps of the achiote and set aside.

3. Pat the chicken dry on some paper towels so it's not slippery, and, then cut the chicken into 1” cubes and place in the bowl and mix well.

4. Refrigerate for 1 hour and preheat oven to 400° F. Meanwhile we can make the crema and pickled onion (see below).

5. After 1 hour, clean and trim the banana leaf into 1 longer piece and 1 shorter piece so it will line the pot, and then line the pot with the longer piece then add the chicken mix to the pot and fold the sides of the long piece over top, and, fit and tuck the shorter piece on top and around the sides so it looks like a parcel and place in the oven for 2 hours. Remove from the oven and check to see that the chicken is tender as well as falling apart.

6. Using a fork a pair of tongs or a potato masher, separate the chicken so it looks like pulled pork. Season with more salt if desired and scoop into a serving dish. Compost banana leaf.

½ red onion-medium thin sliced

1 cup cider vinegar (or any vinegar you have)

½ cup of water

Chef pinch of salt

1. Add vinegar, water and salt into the pot and bring to a boil.

2. Place sliced onions in a bowl.

3. Pour vinegar over onions and let cool down completely.

1 cup of yogurt

Zest of 1 lime

Up to the juice of 1 lime

Chef pinch of salt

1. Place yogurt, salt and lime zest in a bowl and mix together with a spatula.

2. Starting with ¼ or ⅓ of the lime juice add and mix.

3. Taste and decide for yourself if it needs more tang, this will depend on the juiciness of your lime and the fat content of your yogurt.

4. Place into a small bowl!

2 radishes (or more if you like) sliced

½ bunch of cilantro washed-or parsley if you are not into cilantro

Tortillas-as many as you would like!! (at least 12 little ones)

1. Place a large pan (cast iron if you have it), and, turn to med-high for gas or med for electric, then in the dry pan add 2-4 tortillas depending on the size of your pan and cook until you can small roasted corn and they are just starting to brown, then flip and repeat.

You can keep them in a tea towel in the oven that is turned off but warm to keep them warm and prevent them from drying out.

2. Place the chicken on tortilla, add pickled onion, radish, crema and cilantro (or parsley) then fold and enjoy!!

Other additions could be avocado, hot sauce, feta or another dry crumbly cheese or whatever your heart desires!!

Large bowl: https://bit.ly/2Vdp9dZ

Spatula: https://bit.ly/2zY4rrh