Ingredients
Scale
- 1 lb boneless chicken thighs
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 medium onion, chopped
- 4 garlic cloves, crushed
- 1 tsp cumin seeds
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 2 limes
- 8 corn tortillas
Instructions
- Soak the dried guajillo and ancho peppers in warm water for 15 minutes until soft.
- In a blender, combine softened peppers, onion, garlic, cumin seeds, lime juice, and some soaking water. Blend until smooth.
- In a large pot over medium heat, add the blended sauce and boneless chicken thighs. Add enough water to cover the chicken and bring to a gentle simmer.
- Simmer for about 30-40 minutes until the chicken is fork-tender. Remove the chicken from the pot and shred using two forks.
- Warm corn tortillas in a pan over medium heat until pliable.
- Assemble tacos by filling each tortilla with shredded chicken and topping with chopped cilantro and additional lime juice if desired. Serve warm.
Notes
- For extra flavor, sear the chicken before adding it to the sauce.
- Feel free to customize toppings such as diced onions or avocado for added freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg