Pollo Pibil Shredded Chicken Tacos

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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I spent some time in Mexico this winter and gorged myself on cochinita pibil, which is an all-night roast pork extravaganza that you eat for breakfast. That was great, and maybe someday I’ll make this with roast pork, but a similar concept works great for a healthy, very easy weeknight meal with chicken thighs. This recipe relies on achiote, which is a little bit of an exotic spice that I found in the Mexican grocery near me. But you can use any chili powder (or just “chili powder.”)

Here’s the plan: the night before, use your Magic Bullet to make a delicious, chili-infused marinade with citrus. Ten minutes, tops. Leave the chicken to marinate overnight. In the morning, slice half an onion and throw it with the chicken into the slow cooker. When you come home from work, your house will smell amazing and the chicken will be falling apart and tender and will have turned itself into a delicious sauce.






Pollo Pibil Tacos


  • 1.5 pounds boneless skinless chicken thighs (or breasts)
  • juice of 1 orange
  • juice of 2 limes
  • 1.5 Tbsp achiote powder or other chile powder
  • 2 tsp. salt
  • 2 cloves garlic
  • ½ medium onion, thinly sliced


  1. The night before, blend all the ingredients except the chicken and onion in the Magic Bullet.
  2. Put chicken and blend into a bowl and refrigerate overnight.
  3. In the morning, add the chicken and onion to a slow cooker. Cook on low for at least six hours and up to ten.
  4. Serve with tacos and cabbage, if you like.