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
avocado, cut into pieces
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.
- Don't be tempted to add more water to the adobo marinade - you want the purée to be as thick as possible.
- You may need to pulse or prod the marinades with a spoon to help them blend.
- A salsa made with roast tomatoes and mixed with chipotle chilli is a great accompaniment to this dish, as is a salad of coriander, shaved cabbage and spring onion.