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DESCRIPTION
Typically a pibil recipe requires banana leaves for the cooking process, and a lengthy time to braise the chicken in a dutch oven. We’ve taken the real essence of a pibil chicken dish, and made it quicker so you can enjoy a delicious quick Mexican inspired dinner.
INGREDIENTS
16 ounces Trifecta chicken breast, diced or Trifecta pulled chicken
8 corn tortillas
1 cup Cabbage slaw, store bought (¼ cup divided between all tortillas)
4 Lime wedges – (1 lime quartered)
Rub:
2 tablespoon ancho powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon Mexican oregano, dry
½ cup orange juice
INSTRUCTIONS
Mix all spices in a bowl along with orange juice. Mix until fully incorporated and paste has formed.
Dice chicken and transfer to a bowl, or measure the specified amount of the Trifecta pulled chicken.
Toss the 16 ounces of preferred chicken in the ancho spice mix. Make sure all chicken is well coated. Warm up chicken in either a microwavable bowl or a saute pan by spraying the pan with a light coat of spray oil. Once warmed through, keep aside warm covered until needed.
Warm tortillas either on an open flake in the stop top or on a warm skillet. Keep warm in a towel covered until needed. Warm the tortillas through, and slightly add color in the warm up process, but don’t over-cook or burn it.
Prepare the slaw in a separate bowl. Dress it with your favorite dressing and a sprinkle of salt, or with lime juice.
Build tacos by laying a small base of coleslaw on top of the tortilla, and 2 ounces of chicken on top. Top with favorite toppings. Pickled red onions go incredible with this recipe. Enjoy!
Full Recipe:
https://www.trifectanutrition.com/blog/easy-chicken-tacos-pibil-recipe
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