2 lbs boneless, skinless chicken thighs
Barbacoa Blend
4 Pasilla Chiles, stemmed, seeded and torn
1 1/2 cups orange juice
1/2 yellow onion
6 garlic cloves
3 Tbl Mango White Balsamic
1 tsp Ground Coriander
2 tsp honey
2 tsp Mexican Oregano
Tortillas, cotija, radishes, cilantro and Pickled Red Onions for serving

Often confused with Poblano Chiles, the dried Pasilla Negro Chile is worth the research. Pasilla means “little raisin” and is the dried form of the Chilaca Chile. It has a touch of gentle heat, measuring in at under 2,000 Scoville Heat Units (SHU). We love what these chiles do in this recipe. We pair up the smoky, deep red sweetness of the Chile with our Mango Balsamic. The result is a sublime taco filling that will seal Taco Tuesday (or any day) as the best day ever!

What’s a Scoville Heat Unit? Read all about the spicy deets in our blog.


1.Season thighs on both sides with Barbacoa Blend and allow to sit a room temp while making the sauce.
2.In a 12-inch skillet over medium high heat, toast chiles, pressing with a wide metal spatula and flipping halfway through. They should be very fragrant, blistered in spots and their texture becomes pliable, about 2 to 4 minutes. Transfer the hot chiles to a blender and quickly pour the juice over, pressing on the chilies to submerge. Add in onion, garlic, Balsamic Vinegar, coriander, honey, Mexican oregano and 1 tsp salt. Place the lid on the blender to hold in the heat. Let stand until the chilies have softened, about 4 minutes.
3.Puree the contents of blender until smooth, about 30 seconds. Pour puree into skillet and bring to a boil over medium-high.
4.Nestle the thighs into the sauce and set over medium heat. Simmer covered for 10 mins. Turn the chicken and return the cover for an additional 15 mins. Check the chicken to see if it pulls easily. If not, return the lid and cook for an additional 5 mins at a time until the chicken pulls.
5.Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes. Stir the shredded chicken into the sauce, then taste and season with salt.
6.Serve on tortillas or lettuce wraps. Garnish with Cotija or Feta, thinly sliced radish, cilantro and Quick Pickled Red Onions.

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