Flavorful Fiesta Chicken Tacos
Get ready to spice up your Cinco de Mayo celebration with these mouthwatering chicken tacos, marinated in a rich and savory blend of ancho and guajillo chiles, ginger, and black pepper.
The Marinade Magic
To create this flavorful marinade, simply combine 4 dried ancho chiles, 4 dried guajillo chiles, 1/2 cup water, 2 teaspoons finely chopped ginger, 1 1/2 teaspoons kosher salt, 3/4 teaspoon ground cumin, and 1/4 teaspoon freshly ground black pepper in a blender. Blend until smooth, stopping to scrape down the sides as needed.
Prep the Chicken
Place 2 pounds of boneless, skinless chicken thighs or tenders in a large bowl, and add the chile purée. Using your hands, rub the marinade into the chicken until evenly coated. You can cook the chicken immediately or refrigerate it for up to 24 hours.
Grill to Perfection
Heat a grill pan or outdoor grill to medium heat (about 350°F to 450°F). Brush the grates with 2 tablespoons of vegetable oil, add the chicken, and season with salt. Cook for 8 to 10 minutes, flip, season with salt again, and continue to grill until cooked through.
Taco Time
Once the chicken is cooked, transfer it to a cutting board and let it sit for 5 minutes. Chop into bite-sized pieces and serve with warm corn or flour tortillas, along with your choice of toppings such as diced avocado, Roasted Tomato Salsa, chopped fresh cilantro leaves, lime wedges, and finely chopped white onion.
Yield: About 10 tacos
Difficulty: Easy
Total Time: 1 hour, plus marinating time
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