Tacos de Pollo (Mexican Chicken Tacos)
A quick and flavorful Mexican chicken taco recipe perfect for weeknight dinners. Juicy oven-baked chicken thighs are seasoned with smoky ancho chili powder and served with corn tortillas, refried beans, guacamole, and salsa macha. Family-friendly, easy to prepare, and perfect for taco night.
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.