Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂
These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.
This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.
Yield: Serves 4 to 6
- 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
- 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
- 5 large garlic cloves, peeled
- 2 T white vinegar
- 2 tsp ground coriander
- 2 tsp honey
- 1 teaspoon dried oregano or Mexican oregano
- Kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
- warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
- diced white onion, for serving
- sliced radishes, for serving
- cilantro leaves, for serving
- crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
- sour cream, for serving
- rice and refried beans, for serving, optional
- Squeeze the orange juice into a liquid measuring cup.
- In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
- Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
- In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
- Pour the puree into the reserved skillet and bring to a boil over medium-high.
- Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
- Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes.
- Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
- While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
- Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
- Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
- Serve the shredded chicken with warm tortillas and assorted toppings, as desired.