Sometimes all you need is a good chicken taco on a Tuesday evening, and tonight, that’s exactly what we’re having. This quick recipe has become one of my family’s favorites for a simple, delicious dinner. Everyone gets involved, and that’s what makes it so fun.
My son and husband help me make the tortillas, and my daughter takes charge of the guacamole. Taco night is a must in our little family. This recipe reminds me of gatherings I used to have while growing up in Mexico — my dad, a true taco lover, would get us all involved in cooking with him. Lunches were always a family affair. Those moments are some of the memories I miss most about Mexico, but I’m so happy to be able to recreate them here with my family.
This recipe is a compilation of different elements, many of which you can find on my blog. You can make the tortillas the day before and the salsa macha a few days in advance. When it’s time to cook the chicken, everything else is already prepared. In this post, I’ll share my quick adobo for the chicken and link to the other recipes so you can assemble these tacos easily.
Table of Contents
- Why You’ll Love This Recipe – Quick, flavorful, and family-friendly
- Ingredient Notes – What makes each ingredient important
- Tips: Do’s and Don’ts – How to make perfect tacos every time
- Serving Suggestions – How to assemble and enjoy your tacos
- Other Recipes to Prepare in Advance – Tortillas, guacamole, salsa macha
- FAQs – Common questions answered
Why You’ll Love This Recipe
- Quick and Easy: The chicken cooks in the oven while you prepare your toppings, making this a perfect weeknight meal.
- Family-Friendly: Everyone can get involved — from making tortillas to preparing guacamole.
- Authentic Flavor: The ancho chili adobo gives the chicken a smoky, mildly spicy flavor reminiscent of a true taquería.
- Versatile: Perfect for taco night, but also great for meal prep, taco salads, or even taco bowls.
- Make Ahead Friendly: Many components can be prepared in advance, so assembly is fast and stress-free.
Ingredient Notes
- Ancho Chilies: Mildly smoky and sweet, these dried chilies form the base of the chicken adobo. You can adjust the quantity depending on how much heat you like.
- Chicken Thighs: Skinless and boneless chicken thighs stay juicy and flavorful in the oven.
- Vegetable Oil: Helps coat the chicken and allows the ancho chili powder to stick.
- Salt: Enhances all the natural flavors.
- Additional Components: Refried beans, guacamole, corn tortillas, and salsa macha complete the taco experience. Many of these can be prepared in advance.
Tips: Do’s and Don’ts
Do:
- Make the salsa macha and tortillas ahead of time to save stress on taco night.
- Use chicken thighs instead of breasts for juicier tacos.
- Preheat your oven properly to ensure even cooking.
Don’t:
- Skip removing the seeds and stems from the dried chilies — they can add bitterness.
- Overcrowd the baking tray; give the chicken space to cook evenly.
- Forget to let family members get involved — part of the fun is assembling and eating together!
Serving Suggestions
Assemble your tacos like this:
- Start with a warm corn tortilla.
- Add a spoonful of refried beans.
- Top with pieces of the cooked chicken.
- Add guacamole.
- Finish with a dollop of salsa macha.
Pair with a cold cerveza (beer) or a refreshing agua fresca for the ultimate taco night experience.
Other Recipes to Prepare in Advance
- Corn Tortillas – Make the day before and store in a kitchen towel.
- Salsa Macha – Can be prepared a few days in advance and stored in the fridge.
- Guacamole – Prepare right before serving for the freshest flavor.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs stay juicier and more flavorful. Breasts can dry out in the oven.
Q: How spicy is this recipe?
A: The recipe is mild to medium, depending on the ancho chilies. You can add extra chili powder or a touch of cayenne for more heat.
Q: Can I make the chicken ahead of time?
A: Yes, you can cook it a few hours in advance. Store in an airtight container in the fridge and reheat gently before serving.
Q: Can I use store-bought tortillas?
A: Absolutely. Fresh homemade tortillas are ideal, but good-quality store-bought tortillas work well too.
Q: Can I freeze leftovers?
A: You can freeze cooked chicken for up to 2 months. Reheat in the oven or on a stovetop, then assemble your tacos fresh. Avoid freezing the guacamole or refried beans.
Tacos de Pollo (Mexican Chicken Tacos)
Equipment
- electric grinder
- baking tray
Ingredients
- 3 dried ancho chillies, cleaned, stem & seeds off
- 9 pieces chicken thighs, no bones, no skin
- 1 tablespoon salt
- 3 tablespoon vegetable oil
Instructions
- Clean the ancho chilies, remove stems and seeds, then cut into small pieces. Place in small batches in an electric grinder and grind to a fine powder.
- Preheat the oven to 180°C (350°F). Place the chicken thighs on a baking tray. Sprinkle with the freshly ground ancho chili powder, salt, and drizzle with vegetable oil. Mix to coat evenly.
- Bake for 45 minutes until fully cooked. While the chicken cooks, prepare your tortillas, refried beans, guacamole, and any other toppings. Salsa macha can be prepared in advance.
- Once cooked, cut the chicken into small pieces. Set up a taco station with tortillas, chicken, beans, guacamole, and salsa macha. Let everyone assemble their own tacos: start with a tortilla, add beans, chicken, guacamole, and top with salsa macha.
- Pair with cold beers or agua fresca and enjoy a festive taco night with your family.
If you’ve never made these tacos before, now is the perfect time to try. They’re flavorful, fun to assemble with family, and perfect for any weeknight dinner. If you make this recipe, I’d love to hear from you! Leave a comment and a star rating below, your feedback helps more people find this recipe and brings a little Mexican taco love to kitchens everywhere.
Happy cooking,
Karlita x
Anonymous says
I was expecting more ingredients for the chicken at least some garlic and block pepper