Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1/2 cup achiote paste
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 bolillo rolls
- 1/2 cup refried black beans
- 1/2 cup crumbled queso fresco
- 1/2 cup diced red onion
- 1/2 cup diced tomato
- 1/2 cup sliced avocado
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, whisk together the achiote paste, orange juice, white vinegar, vegetable oil, salt, and black pepper to make a marinade.
2. Place the chicken breasts in a shallow dish and pour the marinade over them, making sure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
4. Grill the chicken for 6-7 minutes per side, or until cooked through.
5. While the chicken is cooking, slice the bolillo rolls in half and toast them on the grill or in a toaster oven.
6. To assemble the sandwiches, spread a layer of refried black beans on the bottom half of each roll. Top with a grilled chicken breast, crumbled queso fresco, diced red onion, diced tomato, sliced avocado, and chopped cilantro.
7. Serve immediately.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 sandwiches
Nutritional information:
- Calories: 580
- Fat: 27g
- Carbohydrates: 50g
- Protein: 36g
- Fiber: 8g
Substitutions for ingredients:
- Achiote paste: substitute with paprika or chili powder
- Bolillo rolls: substitute with any type of bread or roll
- Refried black beans: substitute with refried pinto beans or canned black beans
- Queso fresco: substitute with feta cheese or shredded Monterey Jack cheese
- Red onion: substitute with white onion or shallots
- Tomato: substitute with cherry tomatoes or diced canned tomatoes
- Avocado: substitute with guacamole or sliced cucumber
- Cilantro: substitute with parsley or basil
Variations:
- Add sliced jalapeños or hot sauce for extra heat
- Use leftover grilled chicken or rotisserie chicken instead of marinating and grilling the chicken breasts
- Make a vegetarian version by substituting the chicken with grilled portobello mushrooms or roasted vegetables
Tips and tricks:
- Make sure to fully coat the chicken in the marinade for maximum flavor
- Toasting the rolls adds extra crunch and flavor to the sandwich
- Customize the toppings to your liking or based on what you have on hand
Storage instructions:
- Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through. Reheat the toppings in the microwave or on the stovetop until warmed.
Presentation ideas:
- Serve the sandwiches on a platter with a side of tortilla chips and salsa for a Mexican-inspired meal.
Garnishes:
- Garnish with extra chopped cilantro or a squeeze of lime juice for added freshness.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Tortilla chips and salsa
- Mexican rice
- Green salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is fully cooked on one side before flipping it over.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator and discard any leftover marinade to prevent foodborne illness.
Food history:
- Pollo Motuleño is a traditional dish from the Yucatan region of Mexico, named after the town of Motul. It typically consists of grilled chicken topped with black beans, cheese, and other toppings.
Flavor profiles:
- The marinade for the chicken is tangy and slightly sweet, with a smoky flavor from the achiote paste. The toppings add freshness and texture to the sandwich.
Serving suggestions:
- Serve the sandwiches with a cold beer or a margarita for a refreshing drink pairing.
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Region: Mexican