Description
Sizzling comal-baked corn tortillas cradle tender smoky chicken with chipotle-guajillo glaze and crown of fresh guacamole. Each bite balances smoke, acidity, and freshness in a handheld flavor explosion.
Ingredients
4 bone-in chicken thighs
1 tablespoon chipotle in adobo (liquid reserved)
1 teaspoon guajillo chile paste
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
Salt to taste
8 small hand-pressed corn tortillas
2 ripe avocados
1/4 cup chopped cilantro
2 tablespoons minced crimson onion
2 radishes, thinly sliced and grilled
1/4 cup crumbled cotija cheese
1 tablespoon chopped pickled jalapeño (optional)
Instructions
Preheat oven to 425°F (220°C)
Rub chicken with chipotle (reserve 1 tsp), guajillo paste, lime juice, olive oil, cumin, and salt
Sear chicken in cast-iron skillet 3 minutes per side, then transfer to oven
Roast 35-45 minutes until skin is crispy and meat shreds easily
To make tortillas: Heat corn meal blend, press into 6″ discs, cook on comal 2-3 minutes per side until blistered
For guacamole: Mash avocados, stir in cilantro, onion, 1 tbsp lime juice, and salt
Serve tacos warm with 4 guacamole spoonfuls, grilled radishes, cotija, and pickled jalapeños
Notes
Don’t add salt to chicken before roasting—season after cooking
Guajillo paste heightens smokiness
Let guacamole sit 15 minutes for flavor development
Use rendered chicken fat from roasting for extra richness
Tortillas can be prepared up to 2 days ahead
- Prep Time: 45
- Cook Time: 90
- Category: Dinner
- Method: Roasting/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg