So much flavor in these little street tacos. Fiery chiles stud the chicken while the mango salsa cools things down. Taco Tuesday never had it so good.
Time: 1 hr
Serves 4-6Rating
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Loading...| 2-lb boneless, skinless chicken thighs, pounded out | |
| 7 guajillo chilies, seeds removed | |
| 2 canned chipotle chiles in adobo sauce | |
| 4 garlic cloves | |
| 1/3 cup orange juice | |
| 1/4 cup lime juice | |
| 2 Tbl Mango Chipotle Blend | |
| 1 tsp salt | |
| 4 Tbl Roasted Chile Avocado Oil | |
| 12 oz Monterey Jack Cheese, grated | |
| 1/2 white onion, chopped | |
| Cilantro, chopped for garnish | |
| 2 limes, quartered for garnish | |
| Mango Salsa |
| 1. | Preheat oven to 450°F. Place one thigh in a plastic bag. Use a meat mallet, small cast-iron pan or rolling pin to pound thighs to even thickness. |
| 2. | Bring guajillo chilies and 1 cup water to a boil in saucepan. Cover, remove from heat, and let sit for 30 minutes to allow chilies to soften. |
| 3. | Transfer guajillo, chipotles and soaking liquid to a blender. Add garlic, orange juice, lime juice, Mango Chipotle Blend and salt. Puree until smooth. Pour over chicken and toss to coat. Cover and let sit at room temperature for 15 minutes or refrigerate for up to 6 hours. |
| 4. | Heat 1 Tbl oil in a large nonstick skillet over high heat. Spread about one-fourth of chicken across skillet in a single layer. Cook, undisturbed, until browned about 2 minutes. Turn and cook an additional 2-3 minutes. Wipe out the skillet and continue cooking the remaining pieces of chicken. |
| 5. | Lay the tortillas on sheet pans. Divide chicken among the tortillas and top with cheese; bake until cheese is melted. |
| 6. | Top with chopped onion, cilantro, mango salsa and serve with lime wedges. |
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