Grilled Chicken Tampiqueña Plate

1. For the Chicken

In a bowl, mix achiote paste, apple cider vinegar, cumin, oregano, salt, onion, garlic, orange juice, and lime juice. Rub the marinade all over the chicken breasts. Let it marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked. Set aside.

2. For the Tatemada Sauce

Blend tomatoes, onion, garlic, and dried peppers until smooth. Heat oil in a pan over medium heat. Add the blended mixture and cook for 15 minutes, stirring occasionally. Season with salt to taste.

3. For the Cheese Enchilada

Preheat oven to 350°F (175°C). Place a tortilla in a baking dish. Top with shredded mozzarella cheese and roll up the tortilla. Cover with a bit of Tatemada sauce and bake for 15-20 minutes until cheese is melted and bubbly.

4. For the Rajas

Heat oil in a skillet over medium heat. Sauté onions, garlic, and peppers until softened. Add corn, epazote, and heavy cream. Cook until the cream thickens and vegetables are tender. Season with salt.

5. For the Mexican Rice

Heat oil in a pot over medium heat. Sauté onions and garlic until translucent. Add jasmine rice and cook for 2 minutes. Stir in crushed tomatoes, chipotle pepper, guajillo pepper, and achiote paste. Add chicken base, water, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is cooked.

6. For the Avocado Cream

In a blender, combine avocado, avocado oil, lime juice, cilantro, garlic, onion, jalapeno, and tomatillo. Blend until smooth. Season with salt.

7. Assemble the Plate

Slice the grilled chicken and place it on a plate. Serve with the cheese enchilada, Mexican rice, and rajas. Drizzle the avocado cream over the chicken or serve it on the side.