Guajillo Chicken Tacos

Let me start off by saying “Heat Advisory”. Now I consider myself a heat lover and feel I can handle myself with heat. Im not one of those people that necessarily are on the hunt for the next spiciest meal. I’m by no means a glutton for punishment in that area. Its crazy to me what kind of chili and spices are out there especially with the new craze or heat wave on the hottest of hot peppers. I must say given the opportunity to deal with these crazy peppers that are out there I try them out in the name of science and research.

With this recipe don’t let the Guajillo fool you because some pequin peppers snuck into this dish and that’s where the heat is. A guajillo is the equivalent of a poblano heat wise and If you can handle jalapeno. You can handle a guajillo. Now for me I needed some heat and remembering I still had some pequin peppers left over a lightbulb went off. Peguin peppers on the other hand are in the chili family they have a smoked heat that really gives a dish a long stewed flavor

With this dish I burned the crap out of my tongue. Don’t you hate when that happens? Not from the heat but from not being able to wait 30 seconds for things to cool off. This recipe can be adjusted to add a lot more heat but unfortunately after burning my tongue I cant really taste anything to adjust for you guys that maybe want a little more heat. But this recipe doesn’t disappoint check it out!….Also wait for it to cool.

Ingredients

  • 2 small yellow onions
  • 10 dried guajillo chilis, stem removed
  • 3 Tb pequin peppers
  • 6 cloves garlic
  • 1- 8oz can stewed tomatoes
  • 16oz water
  • 1Tb kosher salt
  • 1Tb cayenne optional
  • 4 chicken breast
  • corn tortillas
  • yellow onions, small dice
  • cilantro, chopped

Directions

  • In a dry hot pot toss in onions, garlic, dried guajillo, piguin peppers. Toast in pan for 3 minutes till it get aromatic.
  • Add in tomatoes and water. Simmer for 15 minutes till chilis are soft.
  • Blend in a blender for 1 minutes till smooth. Starting blender on low to high because it’ll be hot and heat expands.
  • Return sauce to pot
  • Season chicken with salt and pepper. Toss into sauce and simmer and cover for 1 and a half hours till chicken is fall apart tender.
  • Heat corn tortillas. Drain on paper towel and sprinkle with salt.
  • Top with chicken (use a slotted spoon these are juicy), cilantro, and onions. Enjoy!

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