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.
Dark meat works well here because it won’t dry out as fast.
These tacos actually taste amazing. Top with cilantro, queso fresco, picked red-onions, and enjoy. Taco, fiesta, luchador.
- 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
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.