Adobo-Marinated Chicken Tacos
- 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)
- Produce
- Ancho chiles (about 2 ounces), dried (4)
- Avocado (1)
- Cilantro, fresh (1)
- Cumin, ground (3/4 teaspoon)
- Ginger (2 teaspoons)
- Guajillo chiles (about 1 ounce), dried (4)
- Lime (1)
- White onion (1)
- Meat
- Chicken thighs, boneless skinless (2 pounds)
- Condiments
- Tomato salsa, Roasted (1)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (1 1/2 teaspoons)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Corn or flour tortillas (1)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 6, 2013 (1 week ago).
44 people saved this recipe.
