Sunday, November 25, 2012

Make Ahead Sunday: Ancho Chicken Tacos

  • 4 dried ancho chiles
  • 4 cups boiling water
  • 1 can (20 oz.) sliced pineapple with its own juice (no sugar added)
  • 1/2 cup orange juice
  • 1/2 onion, coarsely chopped
  • 1/4 cup dark brown sugar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 4 lbs. bone in chicken breasts
  • 1 package coleslaw mix (cabbage, carrot)
  • cilantro chopped
  • corn tortillas
  • avocado, sliced
  • cheese (feta, goat or cojita)
  1. Tear the chiles into pieces; discard the stems and seeds. Boil water in a pot.  Remove from heat, add chiles and cover.  Let soak until tender, about 30 minutes. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add 2 pineapple slices, 1/4 cup pineapple juice, the orange juice, onion, brown sugar, cumin, 1 tsp. salt and 1/4 tsp. pepper. Blend until smooth; transfer to a large bowl.
  2. Coat chicken with marinade.  Cover and refrigerate for a least 3 hours or overnight.
  3. Transfer the chicken and marinade to a large slow cooker. Cover; cook on high until the chicken is tender, about 3 1/2 hours.
  4. Transfer the chicken to a plate. Pour the juices and marinade into a 1-qt. glass measuring cup; let stand until the fat rises to the top. Skim the fat from the juices. Transfer the juices to a medium saucepan; simmer until reduced to 1 cup. Using 2 forks, shred the meat. Discard the skin and bones.
  5. Add the chicken to the reduced chile juices; cook until heated through. Warm the tortillas. Place about 1/4 cup chicken on each tortilla. Top with slaw, cilantro, avocado and cheese.

Adapated based on recipe from Rachael Ray Magazine.


  1. This looks yummy!! I'm going to try it with boneless/skinless chicken thighs (to save a little time at the end) and report back to you!

    Hope everyone is doing well!

  2. yay - please do! that definitely sounds easier than messing with bones. :)