Let's keep in touch!
Never miss a post! I'll send exclusive recipes, blog posts, and other fun content to your inbox. Your email address will remain private and will not be added to any list except this one. You can also follow me on Instagram!
We respect your privacy.
Chicken Tacos with Guajillo Sauce
Chicken Tacos with Guajillo Sauce
Prep time
Cook time
Total time
Serves: 3-4
  • 5 boneless skinless chicken thighs (about 1.5 lbs)
  • 2 dried guajillo chiles (or other dried chili)
  • half a yellow onion chopped
  • ¼ cup apple cider vinegar
  • 6 garlic cloves, peeled
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1½ tsp kosher salt (plus some for seasoning)
  • 2 tbsp olive oil or neutral oil
  • Tortillas, salsa, sliced radishes, shredded jack cheese, and cilantro for serving
  1. Season the chicken thighs with a couple generous pinches of salt before you start preparing the marinade.
  2. In a skillet over high heat, toast your dried chilies for 2 minutes on each side. Remove from heat, remove the stems and seeds. Place the chilies in a bowl and cover them with boiling water (about 1 cup). Let them hydrate in the water for 5 minutes.
  3. Reserving the water, add the hydrated chilies, the onion, vinegar, garlic, cumin, coriander, and salt to a blender. Add ½ cup of the reserved chili water. Blend until the sauce is a puree.
  4. Place your oven rack 6 inches from the top of the oven and preheat your broiler on high. Place your chicken thighs in a cast iron skillet and pour over the chili sauce. Once the broiler is hot, broil the chicken on the top rack for about 15-20 minutes, until the tops are just beginning to blacken. Check on the chicken periodically starting at ten minutes since every broiler is different!
  5. Remove the cast iron from the oven. Chop the chicken into small piece about the size of your pinky nail. In a bowl, dress them with a quarter cup of the chili sauce from the pan and toss to coat.
  6. Heat a large nonstick skillet over medium high heat and add 2 tbsp oil. Add your chicken, stirring frequently for about 5 minutes. Add the remaining chili sauce from the cast iron to the skillet, toss, and remove the skillet from heat while you heat your tortillas.
  7. Serve immediately on warmed tortillas with whatever toppings you choose.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2021/05/31/chicken-tacos-with-guajillo-sauce/