Tacos De Pollo Recipe

Prepare the marinade

In a medium bowl combine minced garlic, lime juice, olive oil, ground cumin, dried oregano, salt, black pepper and guajillo chile paste. Whisk until smooth.

Marinate the chicken

Pat the chicken thighs dry, place them in a resealable bag or shallow dish and pour the marinade over. Massage to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook the chicken

Heat a large skillet or grill over medium-high heat and add a touch of oil or brush the grill grates. Remove excess marinade from the chicken and place thighs in the hot pan. Cook 5-7 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice or shred into bite-size pieces.

Char the vegetables

Heat a cast-iron skillet or grill to high. Lightly brush tomatoes, onion quarters and chile with olive oil. Place directly on the hot surface and char, turning occasionally, until skins are blackened and softened (about 6-8 minutes).

Blend the salsa

Let the charred vegetables cool slightly. Trim stem from chile (remove seeds if you want milder heat). In a blender or food processor, add the charred tomatoes, onion, chile, chopped cilantro, lime juice, salt and pepper. Pulse to a coarse or smooth texture as preferred. Taste and adjust salt or lime.

Finish salsa

Transfer salsa to a bowl and let flavors marry while you finish the chicken and warm tortillas (10 minutes).

Prepare avocado and garnishes

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork leaving some texture; season with a pinch of salt and a squeeze of lime. Thinly slice radishes and pick through cilantro leaves. Crumble queso fresco if not pre-crumbled.

Warm the tortillas

Warm a dry cast-iron skillet over medium-high heat. Brush each corn tortilla lightly with oil and warm 20-30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place 2-3 tablespoons of sliced or shredded marinated chicken on each warm tortilla. Top with a spoonful of fire-roasted salsa, a dollop of mashed avocado, a few radish slices, crumbled queso fresco and cilantro leaves. Add a squeeze of lime and hot sauce if desired.

Serve

Serve immediately with lime wedges on the side. Leftover salsa can be refrigerated up to 3 days; chicken will keep 2-3 days refrigerated.