Achiote Chicken Taquitos

Ingredients:

12 Guerrero® Zero Net Carb Jalapeño Tortillas
1 lb chicken thighs, boneless and skinless
Achiote sauce (recipe below)
2 tbsp extra virgin olive oil (evoo)
¼ cup Mexican crema
1 small red onion, thinly sliced
½ cup cilantro, finely chopped for garnish

Achiote Chicken Sauce
1 tbsp achiote paste
½ cup onions, finely diced
2 garlic cloves, minced
1 lime, juiced
1 small orange, juiced
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
1 tsp pepper

how to make it:

Step 1
Set a large skillet over medium-high heat. Season chicken thighs with salt and pepper and sear for 4 minutes on each side. Transfer seared thighs to a plate.

Step 2
Add olive oil to the hot pan, then add onions and garlic. Sauté until soft. Add achiote paste, ground herbs, salt, pepper, lime juice, and orange juice. Stir to combine and cook for 3-4 minutes to allow flavors to meld.

Step 3
Return seared chicken thighs and any reserved juices to the skillet. Cover and cook over medium heat for 10-12 minutes, or until the internal temperature reaches 165 ºF.

Step 4
Once cooked, remove chicken thighs from the skillet and shred them. Return shredded chicken to the sauce in the skillet and stir to combine.

Step 5
Preheat oven to 400 ºF. Line a baking tray with parchment paper.

Step 6
Prepare taquitos by placing about ¼ cup of shredded chicken onto each tortilla and rolling tightly with the seam on the bottom. Place the rolled taquitos seam side down on the prepared baking tray.

Step 7
Brush the remaining sauce over the tops of the taquitos. Bake for 10-12 minutes until the taquitos are crispy.

Step 8
Remove from the oven and drizzle with Mexican crema. Garnish with sliced red onions and chopped cilantro. Serve warm.