Ancho Chicken Soft Tacos

Ancho Chicken Soft Tacos
  • 4Servings


  • 1 cup chicken stock
  • 3 dried ancho chiles, stemmed and seeded
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped or grated
  • 2 tablespoons sherry wine or sherry vinegar
  • Citrus Roasted Chicken or 1 rotisserie chicken, skin and bones discarded and meat shredded
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon fresh oregano leaves, chopped
  • 1/2 teaspoon ground cinnamon
  • 8 soft flour tortillas
  • Guacamole and pico de gallo, for serving


In a medium saucepan, simmer the chicken stock and chiles over medium-high heat until the chiles are very tender, about 15 minutes. Using a food processor or blender, puree the stock and chiles.

In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic and cook until tender, about 5 minutes. Add the sherry and cook for 1 minute to burn off the alcohol. Add the chicken, ancho puree, cumin, coriander, paprika, oregano and cinnamon and cook until heated through, 3 to 4 minutes.

Spoon the chicken mixture into the tortillas and serve with the guacamole and pico de gallo.