Adobo-Marinated Chicken Tacos Recipe Recipe

Name: Adobo-Marinated Chicken Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried ancho chiles (about 2 ounces), wiped clean, stemmed, and seeded; 4 dried guajillo chiles (about 1 ounce), wiped clean, stemmed, and seeded; 1/2 cup water, plus more for soaking the chiles; 2 teaspoons finely chopped peeled ginger (from about 1 [3-inch] piece); 1 1/2 teaspoons kosher salt, plus more as needed; 3/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 2 pounds boneless, skinless chicken thighs, chicken tenders, or a mixture of both; 2 tablespoons vegetable oil; Warm corn or flour tortillas; Diced avocado (optional); Roasted Tomato Salsa (optional); Chopped fresh cilantro leaves (optional); Lime wedges (optional); Finely chopped white onion (optional)

Servings: persons

4 dried ancho chiles (about 2 ounces), wiped clean, stemmed, and seeded
4 dried guajillo chiles (about 1 ounce), wiped clean, stemmed, and seeded
1/2 cup water, plus more for soaking the chiles
2 teaspoons finely chopped peeled ginger (from about 1 [3-inch] piece)
1 1/2 teaspoons kosher salt, plus more as needed
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, chicken tenders, or a mixture of both
2 tablespoons vegetable oil
Warm corn or flour tortillas
Diced avocado (optional)
Roasted Tomato Salsa (optional)
Chopped fresh cilantro leaves (optional)
Lime wedges (optional)
Finely chopped white onion (optional)

1
Place the chiles in a large bowl, add enough water to cover, and let them soak until softened, about 30 minutes.
2
Drain and discard the soaking water.
3
Wipe out the bowl and set it aside.
4
Place the drained chiles in a blender.
5
Add the measured water, ginger, measured salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute.
6
(The mixture will be thickdont add extra water.)
7
Place the chicken in the reserved large bowl, add the chile puree, and, using your hands, rub it into the chicken until evenly coated.
8
At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.
9
When ready to cook, heat a grill pan or outdoor grill to medium (about 350 degrees F to 450 degrees F).
10
Brush the grates with the vegetable oil, place the chicken on the grill, and season with salt.
11
Cook for 8 to 10 minutes, flip, season with salt, and continue to grill until cooked through, about 8 to 10 minutes more.
12
Transfer to a cutting board and let sit until cool enough to handle, about 5 minutes.
13
Chop into bite-sized pieces and serve with the tortillas and your choice of garnishes.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 dried ancho chiles (about 2 ounces), wiped clean, stemmed, and seeded, 4 dried guajillo chiles (about 1 ounce), wiped clean, stemmed, and seeded, 1/2 cup water, plus more for soaking the chiles, 2 teaspoons finely chopped peeled ginger (from about 1 [3-inch] piece), and more.

Yes, Adobo-Marinated Chicken Tacos Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Adobo-Marinated Chicken Tacos Recipe

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