Grilled Chicken Tinga Tacos with Smoky Guajillo Salsa

Ingredients

• boneless, skinless chicken thighs800g
• dried guajillo chiles6
• dried ancho chile1
• white onion, quartered1 large
• garlic cloves4
• peeled tomatoes (canned or fresh, about 400g)2 cups
• chicken broth500ml
• dried Mexican oregano (or regular oregano)1 tsp
• ground cumin1 tsp
• cinnamon stick1 small
• vegetable oil2 tbsp
• saltto taste
• corn tortillas (small, 15cm)12
• queso fresco, crumbled100g
• lime wedges3
• ripe avocado, sliced1
• fresh cilantro, chopped3 tbsp

Directions

1. 1

   Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes, turning often, until fragrant (don’t let them burn). Remove stems and seeds, then soak the chiles in hot water for 20 minutes until softened.

2. 2

   In a large pot, combine the chicken thighs with the quartered onion, garlic cloves, and the chicken broth. Bring to a gentle simmer, cover, and cook for 20 minutes, or until chicken is cooked through and tender. Remove chicken and let cool slightly; reserve 1 cup of the cooking broth and discard the onion and garlic (or save for another use). Shred the chicken with two forks.

3. 3

   While the chicken cooks, make the guajillo salsa. Drain the soaked chiles and place them in a blender with the tomatoes, the remaining 1/4 of a raw onion (from the quartered one, set aside), 2 garlic cloves (raw), the oregano, cumin, and 1/2 cup of the reserved broth. Blend until completely smooth.

4. 4

   In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the shredded chicken and cook, stirring occasionally, until it begins to brown and get a little crispy, about 5 minutes. Pour the blended salsa over the chicken, add the cinnamon stick, and season with salt. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.

5. 5

   Heat a grill or a cast-iron skillet over high heat. Lightly char the corn tortillas (about 30 seconds per side). Grill the chicken tinga for an additional 2-3 minutes per side until you get nice grill marks—this is where the magic happens. Remove the cinnamon stick.

6. 6

   To assemble, place a generous spoonful of the smoky chicken tinga on each warm tortilla. Top with crumbled queso fresco, a slice or two of avocado, a sprinkle of fresh cilantro, and a squeeze of lime. Serve immediately, with extra salsa if desired.

7. 7

   For an optional but killer finish, add a spoonful of refried black beans under the chicken and a drizzle of crema. Enjoy the fiesta in your mouth.