Chilate de Pollo Tacos are a delicious and spicy Mexican dish made with braised chicken in a flavorful guajillo chili broth. The tender chicken is cooked in a rich and aromatic sauce, making it perfect for filling warm corn tortillas. Top with fresh cilantro and a squeeze of lime for an authentic taste of Mexico.
Ingredients: 2 lbs chicken thighs, bone-in and skin-on. 6 dried guajillo chilies, stemmed and seeded. 1 onion, chopped. 3 cloves garlic, minced. 2 tomatoes, chopped. 1 teaspoon cumin seeds. 1 teaspoon dried oregano. 1 teaspoon salt, or to taste. 4 cups water. 12 small corn tortillas. Cilantro leaves, for garnish. Lime wedges, for serving.
Instructions: In a dry skillet, toast the guajillo chilies over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15-20 minutes or until they become soft. Drain the chilies and transfer them to a blender along with the chopped onion, minced garlic, tomatoes, cumin seeds, dried oregano, and salt. Blend until you have a smooth paste. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and brown them on both sides. Remove them from the pot and set them aside. In the same pot, add the chili paste and cook it for about 5 minutes, stirring constantly, until it thickens and darkens in color. Return the browned chicken thighs to the pot and pour in the 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for an additional 10 minutes to absorb the flavors. To serve, warm the corn tortillas. Spoon the chilate de pollo onto each tortilla and garnish with cilantro leaves. Serve with lime wedges on the side. Enjoy your Chilate de Pollo Tacos!
