Use this chicken in tacos, tortillas, burritos, quesadillas and enchiladas, or on nachos.

Makes 10 chicken-carnitas tortillas


  • 5 boneless, skinless chicken breasts
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 1 Tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño pepper, finely chopped
  • 1 large garlic clove, minced
  • 1/2 cup orange juice
  • 1/2 cup mild salsa
  • 2 Tbsp. fresh lime juice

    For serving:
  • 10 (6-inch) corn tortillas
  • 2 1/2 cups shredded cheddar cheese
  • 1 1/4 cups salsa
  • 2 medium-ripe avocados, chopped
  • 2 small jalapeños, seeded and finely chopped
  • 3 Tbsp. chopped, fresh flat-leaf parsley, or fresh cilantro
  • 1 lime, to squeeze over each finished carnita
  • Lime wedges, for garnish


    In a large bowl, rub chicken breasts with 1 tablespoon of olive oil. Sprinkle with chili powder, cumin, salt, pepper and oregano. Rub mixture over both sides of chicken breasts.

    In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the chicken breasts and brown, 2 minutes per side. Remove from the heat and set aside. Place chopped onion, red pepper, green pepper, jalapeño and minced garlic on the bottom of your slow cooker. Lay the browned chicken over the vegetables and pour orange juice, salsa and lime juice evenly over top. Cook on low setting for 6 hours, until the chicken is tender and easily pulls apart.

    Once the chicken is done, remove it from the slow cooker and shred the chicken using 2 forks. Pour some of the remaining cooking liquid and vegetables over the chicken. Cover and keep warm.

    To assemble the carnitas, heat a large griddle, or skillet, over medium heat. Place 2 corn tortillas at a time flat on the griddle. Top each with 1/4 cup shredded cheese and cook about 2 minutes, until the bottom is golden and the cheese begins to melt. Remove and top with 1/2 cup shredded chicken, a few spoonfuls of salsa, chopped avocado, a sprinkle of jalapeños and chopped parsley. Finish with a generous squeeze of lime juice and garnish with lime wedges. Repeat with remaining tortillas.

    Excerpted from Lick Your Plate by Julie Albert and Lisa Gnat. Copyright © 2016 Pinky Swear Press, Inc. Cover and book photography: Ryan Szulc. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.

    Next Story