Can I use chicken breasts instead of thighs?

Thighs are recommended because they stay moist during braising and render fat for the tortillas. Breasts will be drier and you'll need to source fat separately.

How do I render chicken fat from the thighs?

Cook the skin-on thighs in a pot with 1 tbsp olive oil over medium heat, skin-side down, until fat renders and skin crisps (about 8-10 minutes). Reserve the rendered fat and crispy skin for the tortillas and topping.

Can I make the tortillas ahead?

Yes. Roll and stack tortillas between parchment, wrap in plastic, and refrigerate up to 2 days. Reheat in a cast-iron skillet over medium heat for 30 seconds per side before serving.

Where do I find dried guajillo chiles?

Most supermarkets carry them in the Latin or international aisle. They're milder than chipotles, with a slightly fruity flavor. Toast them dry in a skillet for 30 seconds before soaking to deepen flavor.

Can I substitute the serrano pepper?

Jalapeño works as a milder substitute; use 1.5 for similar volume. For more heat, keep the serrano or add a pinch of cayenne to the salsa.

Shredded Chicken Tacos with Homemade Tortillas

Name: Shredded Chicken Tacos with Homemade Tortillas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1.5 lbs bone-in, skin-on chicken thighs; 6 dried guajillo chiles; 4 cloves garlic; 1 cup chicken stock; 2 large tomatoes; 1 serrano pepper; 1/2 tsp salt; 1/2 lime, juiced; 2 cups all-purpose flour, plus more for dusting; 1/4 cup rendered chicken fat; 1 tsp salt; 3/4 cup warm water; 1 avocado, sliced

CookOSBeta

Shredded Chicken Tacos with Homemade Tortillas | CookOS

Ingredients

1 tbsp olive oil
1.5 lbs bone-in, skin-on chicken thighs
6 dried guajillo chiles
4 cloves garlic
1 cup chicken stock
2 large tomatoes
1 serrano pepper
1/2 tsp salt
1/2 lime, juiced
2 cups all-purpose flour, plus more for dusting
1/4 cup rendered chicken fat
1 tsp salt
3/4 cup warm water
1 avocado, sliced

14 Ingredients

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Instructions

1
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear.
2
While the chicken sears, combine guajillo chiles, garlic cloves, and chicken stock in a small saucepan. Bring to a simmer to rehydrate the chiles.
3
In another small saucepan, add tomatoes and a serrano pepper. Cover with water and bring to a boil to soften.
4
Sear the chicken thighs on both sides until the skin is golden brown and crispy.
5
Remove the chicken from the pan. Carefully peel off the crispy skin and set it aside for later. Reserve the chicken meat.
6
Pour the rendered chicken fat from the skillet into a measuring cup and set aside.
7
Prepare the tortilla dough. In a mixing bowl, combine all-purpose flour, salt, the reserved rendered chicken fat, and warm water. Mix until a shaggy dough forms, then knead on a floured surface until smooth.
8
Divide the dough into small balls. Roll each ball out into a thin, round tortilla.
9
Transfer the rehydrated guajillo chiles, garlic, and their simmering liquid to a blender. Blend until smooth.
10
Return the chicken thighs (without skin) to the skillet. Pour the blended guajillo sauce over the chicken and place the skillet in a preheated oven to finish cooking.
11
Make the salsa. Drain the boiled tomatoes and serrano pepper and add them to the blender. Add salt and lime juice, then blend until smooth.
12
Cook the tortillas on a hot, dry skillet or comal for 30-60 seconds per side. For extra char, finish by placing them directly over a gas burner flame for a few seconds using tongs.
13
Once the chicken is tender, remove it from the oven and shred the meat directly in the sauce using two forks.
14
Assemble the tacos. Fill each warm tortilla with the shredded chicken, top with the tomato salsa, sliced avocado, and pieces of the reserved crispy chicken skin.