Developed by Culinary Specialist Hannah Sattelmaier for The Bearded Butchers, this Ancho Chili Chicken Taco with Zesty Avocado-Lime Dressing recipe is a must-try. Featuring Bearded Butcher Taco Seasoning and Zesty Lime Seasoning, smoky chicken thighs are coated in a bold ancho chili sauce and perfectly complemented by a homemade zesty avocado-lime dressing. Wrapped in authentic Caramelo Pork Lard Tortilla Shells and topped with fresh garnishes, these unforgettable tacos are sure to be a hit!
Prep Time: 35 minutes | Cook Time: 45 minutes | Total Time: 1 hour, 15 minutes
Ingredients:
Ancho Chili Sauce:
- 2 Ancho Chili Peppers
- 1 Poblano Pepper
- 2 Tomatoes
- 1 White Onion
- 1 Garlic Clove
- 2 Tsp. Brown Sugar
- 1 Tbsp. Bearded Butcher Taco Seasoning
Chicken Taco Meat:
- 4 - 24oz. Chicken Thighs (Boneless, Skinless)
- 2 Tbsp. Bearded Butcher Taco Seasoning
- Vegetable Oil or Avocado Oil
- 1/2 Lemon Juice
Avocado-Lime Dressing:
- 3 Avocados
- 1/4 Cup Fresh Cilantro
- 1 Lime (Juiced)
- 1 Garlic Clove
- 1/2 Jalapeno Pepper
- 1/2 Cup Greek Yogurt
- 1/2 Tbsp. Bearded Butcher Zesty Lime Seasoning
- Bearded Butcher Ranch Seasoning to taste
Pickled Red Onions:
- 1/2 Jalapeno Pepper
- 2 Red Onions
- 1 Lime (Juiced)
- 1 Cup Water
- 1 Bay Leaf
- 2 Tsp. Salt
- 2 Tbsp. Granulated Sugar
- 1 1/2 Cup Vinegar
Tacos:
- 6-8 Caramelo Tortillas
- Queso Fresco Crumbled for Garnish
- Chopped Cilantro and Red Onion for Garnish
- 1 Lime Wedge
Directions:
Ancho Chili Sauce:
- Prepare the Peppers: Slice the ancho peppers and remove all the seeds. Then, heat a dry skillet over medium-high heat and gently toast both sides of the peppers until fragrant.
- Rehydrate: Add the toasted ancho peppers to a bowl and pour boiling water over them. Let them soak for about 10 minutes to rehydrate.
- Char the Vegetables: In the same skillet, add a small amount of oil and roughly chop the seeded poblano peppers, tomatoes, and onion. Place them in the skillet and let them char on each side, about 3-5 minutes, until they’re slightly blackened.
- Blend the Sauce: Once the peppers and vegetables are charred, transfer everything (ancho chilies, poblano peppers, tomatoes, onion, garlic, brown sugar, and taco seasoning) into a blender. Blend until smooth, adding a little chicken stock if needed to reach your desired consistency.
Chicken Taco Meat:
- Marinate the Chicken: In a bowl, combine the chicken thighs with 2 tablespoons of taco seasoning, the juice of ½ of a lemon, and a drizzle of oil. Toss the chicken to coat, then let it marinate for at least 30 minutes.
- Sear the Chicken: Heat a skillet over medium-high heat. Add the chicken thighs and sear them on both sides until golden brown and cooked through. For best results, cook the thighs whole and dice afterwards. That way the chicken texture is not dry or rubbery.
- Combine Protein with Sauce: Once the chicken has rested, dice it into bite-sized pieces. Add the chicken and ancho chili sauce to the skillet. Stir everything together and let it cook for a few minutes to combine the flavors.
Avocado-Lime Dressing:
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Prepare the Ingredients: Peel 3 ripe avocados and place them in a blender. Add a small bunch of fresh cilantro, the juice of 1 lime, ½ a seeded jalapeño pepper, 1 garlic clove, and ½ cup of Greek yogurt.
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Season and Blend: Add about ½ tablespoon of Bearded Butcher Zesty Lime Blend and Bearded Butcher Ranch Seasoning to taste. Blend on high until smooth and creamy.
Pickled Red Onions:
- Make the Pickling Brine: In a small saucepan, combine 1 cup of water, 1 ½ cups of white vinegar, the juice of 1 lime, 2 bay leaves, sugar, and salt. Bring the brine to a boil over medium-high heat.
- Prepare the Vegetables: While the brine heats up, peel and thinly slice 2 red onions. Slice ½ of a jalapeño pepper into thin rounds.
- Pack the Jar: Place the sliced onions and a few slices of jalapeño into a clean, sterile jar.
- Pickle the Onions: Once the brine has come to a boil, remove the bay leaves and pour the hot brine over the onions. Allow the brine to cool to room temperature, then refrigerate. The pickled onions will last for up to 2 weeks in the fridge and can be used to brighten up any dish.
Taco Assembly Instructions:
- Start with the base: Warm your Caramelo Pork Lard Tortilla Shells.
- Layer the chicken: Place a generous portion of your Ancho Chili Chicken Thighs onto each tortilla. Make sure each taco gets a good coating of that rich, smoky sauce.
- Top the chicken with a spoonful of pickled red onions to add a beautiful vibrant, acidic contrast.
- Garnish with flavor: Sprinkle queso fresco and a handful of chopped cilantro and red onion over the top.
- Drizzle the freshness: Lightly drizzle the Zesty Avocado-Lime Dressing across the top of each taco for that creamy, citrusy finish.
- Just before serving, squeeze fresh lime juice over each taco to brighten up all the flavors.
These Ancho Chili Chicken Tacos are bursting with delicious flavors and colors from the richness and smokiness of the ancho chili sauce to the zing of the pickled onions and the creamy avocado-lime finish. By featuring Bearded Butcher Taco Seasoning and Zesty Lime Seasoning, each bite delivers a perfectly seasoned, delicious punch. Serve them up fresh and watch them disappear fast!
Give this Ancho Chili Taco recipe a try and let us know how it turns out by snapping a picture and tagging us on Facebook and Instagram!
