Grilled Chicken Tostadas

Ingredients

• 2 tablespoons annatto powder crumbled
• 0.8 cup avocado peeled chopped
• 0.3 teaspoon pepper black freshly ground
• 12 6-inch corn tortillas ()
• 12 6-inch corn tortillas ()
• 2  garlic unpeeled
• 0.3 teaspoon allspice 
• 0.1 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 cups lettuce shredded
• 2 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 0.5 cup orange juice fresh ( 1 medium orange)
• 0.5 cup orange juice fresh ( 1 medium orange)
• 0.8 cup queso fresco crumbled
• 4 cups onion red thinly sliced ( 1 large)
• 0.5 cup red wine vinegar red
• 0.5 cup red wine vinegar red
• 1.5 pounds chicken breast boneless skinless
• 2 cups water boiling

Equipment

• bowl
• frying pan
• plastic wrap
• grill
• ziploc bags
• meat tenderizer

Directions

1. To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain.
2. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.
3. To prepare chicken, heat a small nonstick skillet over medium heat.
4. Add garlic to pan; cook 7 minutes or until tender, stirring occasionally.
5. Remove garlic from pan; peel and mash.
6. Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste.
7. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
8. Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.
9. Prepare grill.
10. Remove chicken from bag; discard marinade.
11. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
12. Let stand 15 minutes. Shred with 2 forks.
13. Lightly coat tortillas on each side with cooking spray.
14. Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.
15. Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions.
16. Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese.
17. Garnish with jalapeos, sour cream, and cilantro, if desired.