wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Logo home
 
Spice-rubbed Chicken Thigh Taco

Ease of Preparation: Easy

Preparation Time: 20 min
refrigerate 4 hrs to overnight

Cook Time: 1 hr

Servings: makes 12 tacos

Recipe By: Scott Wilson

From:  Tacos
Used with permission of Sasquatch Books

Other Main Dishes
Other Mexican
Other Poultry

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Spice-rubbed Chicken Thigh Taco

Chicken breast always steals the spotlight, but in this recipe, the dark, moist thigh is the star. Rubbed with a Rick Bayless– and Yucatán-inspired recado (an achiote-based spice blend) and baked in the oven, the meat falls right off the bone and into your waiting tortilla.

Ingredients
 Corn or flour tortillas
filling
1/4 cup bitter orange juice or 3 tablespoons orange juice plus 1 tablespoon white vinegar
1 tablespoon water
2 tablespoons achiote seeds or achiote paste
1/4 teaspoon cumin seed
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
8  whole black peppercorns
3  whole allspice berries
1/4 teaspoon paprika
4 cloves garlic, roughly chopped
1 teaspoon salt
1 tablespoon toasted sesame seeds
2 pounds chicken thighs (about 4 large thighs)
suggested toppings
 Fresh Tomato Salsa
 Avocado Crema
 Chopped onion and cilantro
 Limes, cut into wedges
Directions
For the recado, in a food processor or blender, combine the orange juice, water, achiote seed, cumin, oregano, thyme, peppercorns, allspice, paprika, garlic, and salt. Blend until smooth. Pour the mixture into a medium-size bowl and stir in the sesame seeds.

Add the chicken thighs to the bowl, turning to coat them well with the recado. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight.

Preheat the oven to 350 degrees.

In a pot or oven-safe pan with a lid, place the thighs, well-coated with the recado; cover, and bake for 50 minutes. Uncover the pot, raise the heat to 400°F, and bake for 10 more minutes, or until the skin is crisp and the meat is cooked through. When checking for doneness, remember that thigh meat is dark, and the meat may appear reddish even when done.

Remove the chicken thighs from the pot and shred the meat. Be sure to include the skin. Serve on warm corn or flour tortillas, topped with Fresh Tomato Salsa, Avocado Crema, and chopped onion and cilantro, with lime wedges on the side.

Connect With Us:

Hide sitemap