Ancho Chicken Tacos

Tacos are one of Mexico’s greatest culinary export, aside from margaritas and nachos. Traditionally, tacos are simple where a homemade tortilla highlights a protein topped with just a few ingredients liked cilantro, queso fresco, pickled onions, avocado, or salsa.

When reading a recent issue of Bon Appetit, I came across a whole editorial on tacos and had to make these cumin and ancho chicken ones. They seemed perfect so I didn’t alter the recipe at all.

Ancho Chicken Tacos
Ancho Chicken Tacos

Dark meat works well here because it won’t dry out as fast.

Ancho Chicken Tacos

These tacos actually taste amazing. Top with cilantro, queso fresco, picked red-onions, and enjoy. Taco, fiesta, luchador.

Ancho Chicken Tacos
Know this: When using cumin, a good (but not exclusive) rule of thumb is a 1:1 ratio of cumin to some other spice like coriander or chile.
Cumin and Ancho Chicken Tacos
Adapted from Bon Appetite
Serves about 4

Ingredients

  • 2 lbs skinless, boneless chicken thighs
  • 3 tablespoons ancho chile powder
  • 3 tablespoons ground cumin
  • 2 teaspoons kosher salt
  • Vegetable oil – for frying
  • Fresh corn tortillas

Steps

Toss chicken with ancho chile powder, cumin, and salt in a large bowl to coat.Cover and chill for 2 hours.

Heat oil in a large cast-iron skillet over medium-high heat. Place thighs in skilled and cook until a crust forms, about five minutes. Turn and cook for about 3-4 minutes longer. Transfer to a plate, let rest for 5 minutes, and then chicken into 1/2″ cubes.

Serve on corn tortillas with a any combination of pickled red onions, salsa, guacamole, queso fresco, lime, shredded cabbage, etc.

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