Red Chile Chicken Street Tacos

Jump to Recipe Leave a Review
Shouldn't every day be Taco Tuesday? These spicy, saucy, and simple red chile chicken street tacos are easy enough for weeknight dinner. Or serve them as part of a taco bar at your next get together.

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!

You might also like: Loaded Breakfast Nachos

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.


Plate of Red Chile Chicken Street Tacos

Red Chile Chicken Street Tacos

Shouldn't every day be Taco Tuesday? These spicy, saucy, and simple red chile chicken street tacos are easy enough for weeknight dinner. Or serve them as part of a taco bar at your next get together.
0 from 0 votes
Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 550 kcal

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.
    Red Chile Chicken Street Taco Ingredients
  • 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.
  • Serve the chicken in warm corn tortillas and top with cotija cheese, diced onions, cilantro, and avocado.

Notes

Chiles: If you can’t get Guajillo chiles you can use additional Ancho chiles which are typically easier to find.
Chicken:  You can use store-bought pre-cooked shredded chicken which is my quick go-to after a busy day.   Toss the pre-cooked chicken in sauce and then heat it in the oven.
Tortillas: If you are using street size corn tortillas then you will want to double stack them; for traditional size tortillas a single tortilla will work perfectly to hold in all the filling.   My preferred method for heating up tortillas is over a cast-iron skillet or comal.
 
 

Nutrition

Serving: 0.25 of recipeCalories: 550 kcalCarbohydrates: 48 gProtein: 37 gFat: 23 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 152 mgSodium: 426 mgPotassium: 545 mgFiber: 8 gSugar: 7 gVitamin A: 88 IUVitamin C: 12 mgCalcium: 65 mgIron: 12 mg
Keywords chicken, tacos

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.


You might also like: Southern Shrimp & Grits, Quick & Easy Breakfast Tostadas

Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on The Weekend Foodie and make a purchase, I may receive a commission at no additional cost to you!  I own and use every cooking product and gadget I recommend.

No Comments

Leave a Reply

Rate this Recipe