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Playing Ancho Chicken Soft Tacos


  • 1 store-bought rotisserie chicken or meat from Citrus-Roasted Chicken
  • 3 dried ancho peppers, stemmed and seeded
  • 1 cup chicken stock
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 red onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped or grated
  • 2 tablespoons sherry or sherry vinegar
  • 1 teaspoon fresh oregano, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 8 soft flour tortillas


Serves: 4 servings




Place the ancho peppers and chicken stock into a small pot over medium-high heat. Bring up to a bubble and simmer until the peppers are very tender, about 15 minutes. Transfer the mixture to a food processor or blender and puree until smooth. Reserve.



Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the red onion and garlic to the pan, and cook until tender, about 5 minutes.



While the veggies are cooking, remove the skin and meat from the chicken, and shred the meat.



Add the sherry or sherry vinegar to the pan and cook for a minute to burn off the alcohol. Add the oregano, cumin, coriander, shredded chicken and ancho puree to the skillet and cook (add a splash of chicken stock if the mixture is too thick), until heated through, 3-4 minutes.



Portion the meat mixture into tortillas and serve with Pomegranate Guacamole and Green Rice on the side.