Ancho Chili Chicken Tacos Recipes

ANCHO CHILE GROUND BEEF TACOS

Steps:

• Mix together the ancho chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, and pepper. This makes a delicious homemade taco seasoning.
• Brown the beef (or turkey) in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step you could - diced onions, red and yellow peppers, canned and drained diced tomatoes, or diced zucchini would be delicious. Beans are also a delicious addition.
• Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
• Serve in the corn tortillas with lettuce, tomato, and cheese.

GOTTA HAVE 'EM ANCHO CHICKEN STREET TACOS

Steps:

• Chicken: combine the lime juice, pineapple juice, oil, ancho chili powder, garlic powder, ground cumin, and salt in a large bowl. Add the chicken breasts (or thighs) and allow the chicken to marinate for 20-30 minutes covered in the refrigerator. When ready to cook, heat a large skillet over medium high heat. Add the chicken to the skillet and discard any remaining marinade. Cook the chicken for 6-11 minutes or until chicken cooks all the way through. Remove chicken to a cutting board and let rest 10 minutes before dicing.
• Assemble: Top tortillas with diced chicken and add your favorite taco toppings!

SLOW-COOKER CHILI CHICKEN TACOS

Steps:

• In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
• Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

ANCHO CHILI CHICKEN TACOS

Steps:

• To make the chicken: Heat your sous vide water bath to 145 degrees F. At the same time, heat a 12 inch skillet over medium high heat. Add the oil and wait until it is shimmering. Add the chilis and cook for about 30 seconds per side. Turn off the heat and transfer the chilis to a food processor (I used a mini-processor). Process for about 30 seconds. Save the oil.
• Bring the water to a boil in a small saucepan and add the chilis, oregano, and garlic. Turn off the heat, cover, and let steep for 15 minutes.
• Add the mixture back into the food processor and add the sugar, vinegar, 2 1/2 teaspoons of salt, 1/4 teaspoon of pepper, cumin, cinnamon, and the chili oil from the pan. Process the mixture until smooth, about one minute. Scrape down the sides of the processor bowl as needed.
• Place each chicken breast into a 1 quart zip lock sandwich bag, and add 1/4 of the chili mixture. Seal the bag and distribute the sauce evenly by shaking the bag or using your hands. Vacuum seal the bags by dipping them in water (see note above in the post). Place the bags in the preheated water bath. Once the water returns to 145 degrees F, cook for 1 1/2 hours.
• Remove the chicken from the bags and tent with foil on a platter. Pour the liquid from the bags into the skillet, and bring to a simmer. Cook until the sauce has thickened, about a minute. Turn off the heat and whisk in the butter and lime juice. Thickly slice the chicken and pour the sauce over it. Garnish generously with chopped cilantro.
• To assemble the tacos: Fry the corn tortillas in about an inch of hot (365 degrees F) oil, folding them over as they soften. Drain on a paper towel lined plate.
• Fill the shells with the chicken meat and serve with garnishes of your choice.

ANCHO CHILE CHICKEN TACO BOWLS

Steps:

• Preheat the oven to 425ºF and line a baking sheet with parchment paper.
• Wash the sweet potatoes, trim the ends and any other spots. Cut the potatoes in half lengthwise and place them flat side down on the baking sheet.
• Place them in the oven and roast until tender, about 35-45 minutes depending on the thickness of the sweet potatoes.
• While the sweet potatoes are roasting, prep the chicken by coating it thoroughly with the spices. Set it aside in the refrigerator to marinate a bit until you're ready to cook it.
• Preheat the grill over high heat.
• While the grill preheats, prepare the homemade guacamole.
• Thinly slice the lettuce for a shredded texture, wash and spin it dry in a salad spinner. Place the finished lettuce in a bowl and set it aside until it's time to serve.
• When the sweet potatoes are almost done, about 15 minutes from the end of the cooking time, it's time to start the chicken.
• Place the chicken on the preheated and cleaned grill and immediately lower the heat to medium. Grill for 6-8 minutes, just until the chicken is no longer sticking to the grill.
• Turn the chicken and grill on the other side for 8-10 minutes or until the chicken is cooked through. The timing will vary a little depending on the size of your chicken thighs.
• Serve the sweet potatoes and grilled chicken with the guacamole, shredded lettuce, and the optional sour cream.

20-MINUTE ANCHO CHICKEN TACOS

Steps:

• Toss the cabbage and cilantro together. Prep the other toppings.
• Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.
• In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.
• Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing!

ANCHO CHICKEN BREAST WITH BLACK BEANS, BELL PEPPERS & SCALLIONS

Steps:

• To prepare beans: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice and 1/4 teaspoon salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Refrigerate 1/2 cup of the mashed beans for another use (see Tips, below). Cover the remaining beans to keep warm.
• To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
• Toss scallions and bell peppers in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
• Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/2-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining 1/2 teaspoon salt in a small bowl. Brush both sides of the chicken with the remaining 2 teaspoons oil and coat both sides with the spice mixture.
• Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken. Cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 2 to 4 minutes per side. Repeat with the remaining chicken, reducing the heat if necessary.
• Place about 2/3 cup of the beans on each of 4 dinner plates and top each portion with scallions, bell peppers and chicken.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

ANCHO CHILI CHICKEN TACOS

Steps:

• Soak dried chilis in hot water up to 30 minutes or until soft. While chilis soak, bring a medium size pot of water to boil on high and add frozen chicken. Immediately reduce heat and steep chicken until cooked through. While chicken cooks, carefully remove chilis and lightly drain. Discard soaking liquid. Chop chilis into small pices. Finely slice the garlice cloves. Finely chop the onion. Heat Olive Oil in a frying pan and add chilis, garlic, and 3 Tbls Onion. Reduce heat and sprinkle lightly with salt. Chicken should be cooked so drain the chicken and shred using two forks. Add chicken to chilis and garlic and saute for 8-11 minutes. Salt and pepper to taste. Heat tortillas by placing a wet paper towl over them and heat until very warm all the way through. They will be steamy. Assemble tacos by over lapping two tortillas. Fill with a light layer of cheese, Ancho Chili Chicken mixture, generous portion of onions (to taste), and small handful of cilantro. Douse in fresh lime juice and serve.