Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich
Print Recipe
4 to 5 servings Sandwich de Pollo Pibil Rápido
Ingredients
  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca
To Prepare
  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.
Ingredients
  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca
To Prepare
  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

39 comments on “Fast Track Chicken Pibil Sandwich

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  1. I just made this. I did use a fresh whole raw Chicken, cooked it in the fabulous sauce, then shredded the meat and put it back into the sauce. The whole house was happy! It was very remeniscent of eating in the Yucatan. Several steps, but so very worthwhile. This is a keeper recipe!

  2. This episode was wonderful. I have always wanted to go to the Yucatan. This recipe looks so good! Going to try it tomorrow- Is there a non dairy substitute for Mexican Creme I can use for the avocado sauce? My husband can not have dairy…..
    Love your recipes and show Pati!! 🙂

  3. I’m going to try this on mothers day for my mom and also someday you should make an episode with vegan Mexican food. Your show is my favorite ! (: 💕

  4. Hi Patti, I love yucatan flavors. Especially la cochinita pibil. For health reasons I have recently gone to a plant strong diet. Do you think that jack fruit would work well in place of the chicken? Thank you! I love your show!

  5. I bought two bars of achiote paste in a market while in Progresso almost two weeks ago. It’s not pre-packaged and was made by the market vendor. It’s just wrapped in plastic wrap. I brought it home to New York with me and I want to try this recipe. How long does achhiote paste keep, and does it need to be refrigerated?

    1. ​The paste should last for at least year, as long as it is stored in a shaded area that has no humidity and is sealed well.

  6. I would love to try this recipe soon. ..I’m just wondering what achiote paste is made of. Are there multiple ingredients in it, and if so, which ones?

  7. Apologies in advance for how lengthy this is: For some unknown to me reason I have never made anything from the show though I watch regularly (and I have the tamaliza episode still sitting on my DVR from over a year ago just to inspire me to finally make tamales and the casserole version). I also don’t normally make new (to me) recipes for others before trying them myself but when I saw this I knew I had to try it out. Living in a suburb of Los Angeles, we have many Hispanic markets nearby so getting the achiote paste and a bottle of naranja agria was not a problem at all and I already had everything else on hand. This meal was a HUGE hit and after 1, maybe 2 bites everyone said this is something to add to the “definitely make again” list. I made a few very small changes: I cut open the jalapeno for the pickled red onions and I think next time will use serranos instead for some more heat. I also added a bit of white vinegar too as we like pickles that pack a punch. Also, instead of the avocado crema we used guacamole with a ton of fresh and roasted jalapenos (needed to use up the guacamole and this seemed a good way to do it).

    I think the only issue I had was that I figured the recipe as is would not be enough for our group (plus the mandatory leftovers) so I had about 16 cups of chicken (3 whole rotisserie chickens) and made 1.5x the recipe for the sauce and the chicken was still soupy. Not, like, actual soup but very wet and this is even with reducing the sauce before adding the chicken. Next time I will stick with the recipe as is for the sauce amounts and will reduce them even further before adding the chicken. Even with this it was still outstanding as a sandwich, over a salad, as a soft taco filling, standing at the stove picking at it as it cooked … 🙂 On the side I served the chayote, jicama and apple salad from a different episode and for dessert I served some various pan dulce I bought at the market. Long story short: a great meal that was mostly from your show(s). Thank you!

  8. Going to make these very soon! I just recently purchased one of your cook books! Just waiting for it to be here! Soooo excited! Love watching your show! You are an amazing cook! Thanks, xoxo.

  9. This came out really good. Love the tangy taste of the chicken. Made the pickled onions also but used habaneros, and mango guacamole. Thanks for the recipes!!!

  10. I’m part of a cast iron group on Facebook and we have a bi-monthly cookoff. I watch your show with my soon to be 81 year old mother (she LOVES your show) and wanted to make this for the cookoff. Can’t wait to get it done.

  11. Pati,

    My wife and I watch Create every night and we love it when you are on there. Your enthusiasm and the wonderful tips and recipes are awesome.

    Bob and Nancy Evertsen