Makes 18 tacos
Ingredients
Marinade
8 cloves garlic
14oz can chipotles in adobo
4 tbsp chili powder
2 tsp cumin
2 tsp oregano
1 – 2 c water
4 tbsp neutral oil
2 tsp kosher salt
2 tsp cracked pepper
Pico
9 roma tomatoes
1 lime
1/2 white onion
1 jalapeno
1 head cilantro
2 tsp kosher salt
Tacos
2lbs chicken thighs
18 corn tortillas
1/4 head iceburg lettuce (substitute green cabbage)
4oz mild cheddar cheese
4oz monterey jack cheese
neutral oil as needed (smoke point around 400F)
t.t. sour cream
t.t. hot sauce of choice ( I like La Victoria for tacos)
Procedure
Prep Day 1
Divide marinade ingredients into two freezer bags; marinate chicken for 12 – 24 hours.
Prep Day 2
Small dice tomatoes and onion, and mince jalapeno and cilantro. Thinly chop lettuce.
Mix all pico ingredients together and set aside.
Grate cheeses and combine.
Preheat a cast iron pan over high heat. You might alternately want to use a grill, as the recipe produces some smoke.
Cook
Cook chicken until lots of color forms and internal temp reaches 165F. I like to char the outside more than usual with this recipe, as I like the smoky flavor. Alternatively to avoid carcinogens, you can cook on medium heat and finish in the oven.
Large dice the chicken once done. Place on a baking sheet and keep warm in oven if necessary, but not too long or you will dry out the chicken.
Dunk tortillas in water and warm in a pan. Do not allow to crisp (unless that’s your preference), but don’t take them out too soggy either.
Assemble tacos with a tortilla, chicken, cheese, pico, lettuce, and hot sauce. Sour cream on the side.
¡Buen Provecho!
