Feel like a Mexican fiesta? Simply marinate the meat,fire up the grill,and make sure the side serves are fresh,plentiful and spicy hot.
4 dried guajillo chillies,split open and deseeded
4 dried ancho chillies,split open and deseeded
2 tsp ginger,chopped and peeled
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1 1/2 tsp sea salt
1kg chicken thigh fillets
2 tbsp olive or vegetable oil
16 corn tortillas
fresh,small green or red chillies,finely chopped
white onion,finely sliced into rings
coriander,chopped
avocado,cut into pieces
lime wedges
Combine the chillies in a large bowl and add enough water to cover. Soak them until they're soft (about 30 minutes) then drain.
Blend the soaked chillies with the ginger,cumin,pepper,salt,and 1/2 cup water in a blender until the mixture is very smooth.
Place the chicken in a bowl,add 1/2 cup of the chilli purée and rub it onto the chicken until the meat is well coated. Marinate in the fridge for a few hours.
Heat grill,griddle or large skillet over a medium heat. Add a thin sheen of oil to the grill grates or pan. Season the marinated thigh fillets with salt.
Cook,in batches if necessary,for about 8 to 10 minutes,turning them once,until they are browned on both sides and just cooked through. Let the chicken rest for a few minutes,then slice it into strips for the tacos.
Serve the chicken in warmed tortillas,topped with chillies,white onion,coriander,avocado and lime wedges.
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