Who doesn’t love tacos? Growing up in Texas tacos are just an additional food group and a go-to for breakfast, lunch, and dinner. They are one of my favorite foods, so much so that I have watched every episode of the Taco Chronicles on Netflix. Tacos are one of those dishes where pretty much anything goes…beef, chicken, seafood, veggies. Then there are all the choices for toppings. And are the tortillas soft or crispy? The recipe options for tacos are endless but these red chile chicken street tacos are on my list of favorites.
What are street tacos?
Street tacos are made on smaller corn tortillas that easily fit in one hand and can be eaten in a handful of bites. The tortillas are typically stacked in layers of two to help hold in all the delicious fillings. In a restaurant or food truck, they usually come in a serving size of three to five tacos and are served open-faced, filled with beef or chicken. Then topped with onions, cilantro, and salsa. Street tacos might be little in size but they are packed with flavor.
This recipe for red chile chicken street tacos easy to pull together for a weeknight meal. Or serve them as part of a taco bar at your next get together.
“Live everyday like it’s Taco Tuesday.” -Anonymous
Happy Eats!
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Let’s Talk Chiles
There are so many recipe options for tacos but for this recipe, the red chile sauce made with Guajillo chiles is key!
What are Guajillo chiles?
Guajillo chiles are part of the Holy Trinity of Chiles which includes Ancho, Arbol, and Guajillo. They are a mild pepper that is extremely popular in Mexico coming in a close second to Ancho chiles. They are perfect for salsa, moles, marinades, and stews and have a tangy, fruity flavor. Toasting the chile helps to bring out the deepness of flavor and improves the taste. But toast them with caution because they can become bitter if they get scorched.
If you can’t find Guajillo chiles at your local grocery they are available on Amazon or you can substitute with additional Ancho chiles.
Let’s Get Cooking
Are you ready for Red Chile Chicken Street Tacos? I used chicken thighs for this recipe but chicken breast would be a healthier substitute. Not a fan of chicken this recipe will also work with beef or pork!
Pro-tip: This chicken with chile sauce is great for leftovers so make a little extra for a spicy lunch during the week.
Red Chile Chicken Street Tacos
Equipment
- Cast Iron Skillet
- Baking or Casserole Dish
- Blender
Ingredients
Chicken with Chile Sauce
- 20 oz chicken thighs (approx 4 larger boneless thighs)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 cup chicken stock
- 1 tbsp apple cider
- 1 tsp Mexican oregano
- ½ tsp garlic powder
- ½ tsp ground cumin
For Serving
- 24 street taco corn tortillas
- crumbled cotija
- diced red onion
- chopped fresh cilantro
- sliced avocado or guacamole
- lime wedges
Instructions
- Preheat oven to 350 degrees.
- Cut open dried chiles and remove seeds.
- Roast dried chiles on a pre-heated cast-iron skillet for approximately 1-2 minutes until they begin to turn brown.
- Simmer chicken stock, apple cider vinegar, and roasted dried chiles for 10 minutes.
- Pour chicken stock, chiles, Mexican oregano, garlic powder, and ground cumin into a blender and blend until smooth.
- Place chicken thighs in a baking dish and cover with chile sauce.
- Bake for 30 minutes or until chicken is able to be shredded with a fork.
- Remove from oven and shred chicken with a fork or rough chop.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #theweekendfoodie.
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