| Ingredients: 5 chili, guajillo 1 1/2 Cup(s) orange juice 2 Tablespoon(s) vinegar, white 5 Clove(s) garlic 2 Teaspoon(s) honey 2 Teaspoon(s) ground coriander 1 Teaspoon(s) Mexican oregano 1 Teaspoon(s) salt 6 chicken thighs, boneless skinless 1 lime |
Directions:
Destem and deseed the chilis. Tear into pieces. In a dry skillet, toast the chilis, until glossy, pliable, and fragrant. Soak in orange juice for 10 minutes. Place in a blender, with vinegar, garlic, honey, coriander, oregano, and salt. Blend until smooth. Pour the sauce into a pan and bring to a simmer over medium high heat. Trim fat from the chicken thighs. Cover the chicken with the sauce and lower heat to maintain a simmer. Cover and cook for 20 minutes. Remove the chicken from the pan and increase the heat on the sauce to bring to a boil. Let cook for 10 to 15 minutes to reduce to about a cup of thick sauce. After the chicken has rested for a few minutes, shred with two forks. Remove the sauce from heat and toss the shredded chicken to coat. Toast corn tortillas. Serve the tortilla with chicken, queso fresco, onion, and sliced radish, and sprinkle with lime juice. |