Ingredients:

  • 2 tablespoons olive oil
  • 3 ancho chiles, deseeded and stems removed
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 pound boneless, skinless chicken thighs or breasts
  • Juice of 1 lime
  • 8 small corn tortillas
  • 1 cup diced tomatoes
  • ½ cup diced red onion
  • 1 cup fresh cilantro, chopped
  • Avocado slices (optional)
  • Lime wedges for serving

Instructions:

  1. Soak the ancho chiles in hot water for 10-15 minutes until soft. Blend the soaked chiles, olive oil, garlic, cumin, oregano, salt, and lime juice until smooth.
  2. Place chicken in a bowl and coat with the marinade. Cover and marinate for at least 1 hour (or refrigerate overnight for deeper flavor).
  3. Heat a skillet over medium-high heat. Add marinated chicken and cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). Let rest before slicing.
  4. While the chicken rests, prepare the toppings: dice tomatoes and red onion, and chop cilantro.
  5. In a dry skillet, warm corn tortillas for about 30 seconds on each side until pliable.
  6. Slice the cooked chicken and place in warmed tortillas. Top with tomatoes, red onion, cilantro, and avocado if using.
  7. Garnish with lime wedges and enjoy!