Red Chili Chicken Tacos with Drizzled Queso

Earlier this week, after a few hours spent in the spring cold watching my youngest daughter win her first tennis match (yay, Maya!), I realized that I had yet to give dinner a second thought. What to do but scour the pantry for ideas once I got home! My eye caught the dried chilis I always keep on hand, and a lightbulb went off. Chili chicken! So delicious, and the simple added step of using your own dried chilis takes chicken tacos to a whole new level. Just a few steps, and under an hour, you’ll have your own authentic Mexican dinner at home.

Hope you all enjoy!

xoxo,

Paula

Red Chili Chicken Tacos with Drizzled Queso

Ingredients:

2 Roast chicken breasts, shredded

6 large Guajillo chilis, rinsed and de-seeded

1 Onion, roughly chopped

3 large cloves Garlic

1/2 tsp. Salt

1/4 tsp. Pepper

2 cups Chicken broth

1/4 tsp. Oregano

2 tbsp. Vegetable oil

Butter

Flour taco shells

Queso blanco, to drizzle

Red cabbage, shredded, to top

Cilantro, to top

Combine the chilis, onion, garlic, salt, pepper, and chicken broth in a pot and simmer on low for 25-30 min., stirring occasionally. Remove from heat and let cool for 5-10 min. Once cooled, transfer to a blender, and add the oregano before blending. Careful, as it may still be hot!

Heat up the same pan over medium heat, adding in the vegetable oil. Transfer the sauce back in and cook for 10-15 min., then set aside to cool. Add your desired amount to the shredded chicken and toss to coat evenly. In a small skillet over medium heat, melt butter to fry both sides of each tortilla until golden brown and crispy.

Cover in foil as you fry each to keep warm. Serve the chicken in the taco shells with a healthy drizzle of queso (you can always use store-bought!), red cabbage, and cilantro. Enjoy!