Guajillo Chicken Tacos
Delicious, mildly spicy chicken tacos
Ingredients
- 3 Dried Guajillo Chilis
- 1 Dried Ancho Chili
- 4 clove Garlic
- ½ bunch Cilantro
- ¾ tsp Coriander Seed
- ½ tsp Cumin Seed
- ½ medium Yellow Onion
- 2 tsp Salt
- ⅓ cup Crema
- 1 Lime Juiced
- 8 Boneless Skinless Chicken Thighs
OR
- 4 Chicken Breasts
Instructions
- Gather all of your ingredients then heat up a pan on medium high heat.
- Toast your peppers in the pan until they are warm and pliable. remove from the heat and remove the stem and seeds. Place your peppers in your blender or food processor.
- Using the same pan, toast your spices until they are fragrant, about 30 seconds, stirring constantly. Once your spices are toasted, put them into the blender or food processor.
- Put the rest of your ingredients into your blender or food processor minus the crema. Blend until a paste is formed, you will need to scrape down the sides a few times.
- Once the paste is formed, add in your crema and blend to combine.
- Reserve about 1/3 of the sauce to use on your tacos. Use the remaining sauce to marinate your chicken thighs or breast. If you are using chicken breast, cut them in half long ways so you get 8 thin cutlets.
- Refrigerate and leave in the marinade overnight or at least 8 hours.
- After the chicken has marinated and you are ready to cook, turn on your grill to medium heat. Cook the marinated chicken until it is cooked through to an internal temperature of 165°F
- Let the chicken rest for ten minutes while you gather your favorite taco toppings!
- I like to use corn tortillas, the chicken, pickled red onion, crema and more guajillo sauce, cilantro and cotija.