Orange-chili tacos are yummy

The light in my kitchen is weird.

Yes, these are chicken tacos made with a sauce that is orange juice based. Yes, they are delicious. We tend to make them on the weekend because they take just enough time to be annoying after a long day of work.

5 medium guajillo chilies
1.5c orange juice
5 peeled garlic cloves
2T white vinegar
2t coriander
2t honey
1t dried oregano
1t kosher salt
2lbs boneless skinless chicken thighs

Heat chilies in large skilled over medium-high heat, pressing with spatula and flipping halfway through cooking until fragrant. Transfer to blender, add orange juice. Let stand for ~10 minutes, until softened. Add garlic, vinegar, coriander, honey, oregano, and salt. Puree until smooth. Pour back into skillet and bring to a boil.

Nestle chicken thighs into sauce, cover and cook over medium-low, flipping halfway through, for 20 minutes. Set chicken on a plate; once cool shred into bite sized pieces. Meanwhile, simmer the sauce over medium-high, stirring, until reduced to 1 cup, about 10 minutes. Stir chicken into sauce.

Serve with tortillas, radishes, and quest fresco (though we usually just use Monterey Jack).

Once again, this is a Milk Street recipe. If you don’t┬ásubscribe, why not? You’re missing out on all kinds of deliciousness. They’re not even paying me to say that, I just like them.

Tacos are messy

Beef Tacos

 

Tacos have long been a weeknight staple in our house. This particular recipe is from an old Cook’s Illustrated – I ended up taping that issue back together because there were so many good recipes in it that we used just infrequently enough that I didn’t memorize them. But I memorized this one. Easily.

Beef Tacos
1T veg oil
1 small onion chopped
2 minced cloves of garlic
2T chili powder
1t cumin
1t coriander
0.5t salt
0.5t mexican oregano
0.25t cayenne pepper
1lb ground beef
0.5c chicken stock
0.5c tomato sauce
2t brown sugar
1t apple cider vinegar

toppings:
taco shells
refried beans
cheese
lettuce
salsa
sour cream
diced avocado

Saute the onion in the vegetable oil. Add all the spices, stir till fragrant. Add beef, breaking up into pieces until it’s no longer pink. Then add stock, sauce, sugar, and vinegar. Bring to boil, then simmer for 10 minutes, stirring occasionally. Serve with whichever toppings you want.