Ancho Chicken Tacos

Ingredients

• Marinade:
• 2 lbs boneless, skinless chicken thighs or breasts
• 5 dried guajillo peppers
• 3 dried ancho peppers
• 5 dried chiles de arbol
• 1 serrano pepper
• 2 poblano peppers
• 1 jalapeño pepper
• 1 large tomato
• 1 white onion, peeled and quartered
• 1 bulb of garlic, peeled and cloves separated
• 1T cumin, whole or ground
• 1T kosher salt
• 1T smoked paprika
• 1t ground ginger
• 3/4c cilantro, fresh
• 1T black pepper
• 2T chicken broth
• 1/4c lime juice, fresh
• 1/3c olive oil, high-quality
• Tacos:
• 1/2 stick of unsalted butter
• 15 tortillas, corn or flour
• 1/2c cheddar cheese, grated (or use a more traditional cheese like cotija or Oaxaca)
• 1/2 white onion, finely diced
• 1c cilantro, chopped

Instructions

1. 1Making the Marinade
2. 2Set the oven to 350°F. On a baking sheet, toss the quartered onion, garlic cloves, serrano, poblano, jalapeño, and tomato with a drizzle of olive oil and a pinch of salt. Roast for about 1 hour, or until the vegetables are charred and soft.
3. 3While the vegetables roast, prepare the dried peppers. Remove the stems from the dried guajillo, ancho, and chiles de arbol. If you're sensitive to heat, you can also remove the seeds. Place the dried peppers in a bowl and cover with boiling water. Let them rehydrate for 20 minutes, or until soft and pliable. Drain the peppers, reserving a little of the liquid.
4. 4Once the roasted vegetables have cooled slightly, combine them in a blender with the rehydrated peppers, cumin, salt, smoked paprika, ginger, 3/4 cup of cilantro, black pepper, chicken broth, and lime juice. Blend until you have a smooth, thick sauce. If it's too thick, add a tablespoon or two of the reserved pepper soaking liquid.
5. 5Cut the chicken into bite-sized chunks or butterfly each piece. Place the chicken in a large bowl or resealable bag and pour the marinade over it, making sure every piece is well-coated. Marinate in the refrigerator for at least 2 hours, but no more than 24.
6. 6Cooking the Chicken
7. 7Heat a large, heavy-bottomed pan, preferably a cast-iron skillet, over high heat until it's steaming hot, about 3 minutes.
8. 8Add a little high-smoke-point oil (like avocado or grapeseed) and carefully add the marinated chicken pieces in a single layer. Don't overcrowd the pan; you may need to cook in batches.
9. 9Sear the chicken for about 2 minutes per side, or until a beautiful, dark char forms. If you're using diced chicken, stir and move the pieces around every 30 seconds to prevent them from burning.
10. 10Once all the chicken has been seared, lower the heat to medium-low and cover the pan. Let the butterflied chicken cook for another 10–18 minutes, or until the internal temperature reaches 165°F. Diced chicken will take less time, about 7–12 minutes.
11. 11Remove the chicken from the pan and let it rest on a cutting board for a few minutes. If you butterflied the chicken, cut it into strips.
12. 12Assembling the Tacos
13. 13In a separate pan, melt half a stick of butter over medium heat.
14. 14Place a few tortillas in the pan and allow them to warm through for about 30 seconds per side.
15. 15Remove the warmed tortillas and begin to build your tacos. Place a generous amount of the cooked chicken, some grated cheese, finely diced onion, and chopped cilantro on each tortilla.
16. 16Carefully fold the tortilla over and place it back in the buttered pan. Using a spatula, press down on the taco for a few seconds to help it hold its shape.
17. 17Cook for another 1–2 minutes per side for a soft taco, or 3–5 minutes per side for a crispier, almost quesadilla-like texture.
18. 18Serve immediately and repeat until you've had your fill. Enjoy!