Braised Red Chile Chicken Tacos

Use our Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade both as a quick marinade and as a condiment in this recipe. The whole thing can be done in about 20 minutes and requires little prep work and effort — purr-fect after a long day at work.

Braised Red Chile Chicken Tacos Recipe

By Fat Cat Gourmet

Cook time: 60 min, including marination and cooking time

1 lb. boneless chicken thighs or chicken breast
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade
1/4 cup chopped onion
2 cloves of garlic, chopped
1/2 lime, cut into segments for squeezing
1 tbsp vegetable oil
12 corn or flour tortillas
salt to taste

Slice chicken into 1/2-inch cubes and toss in bowl with approximately a half bottle of Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade.
Stir to coat evenly and let meat marinate on counter for 10-20 minutes.
Heat heavy pan on medium-high, getting it very hot.
Add oil and onion and garlic, and let onion and garlic saute until fragrant, about 20-30 seconds, taking care not to burn the garlic.
Add the marinated chicken (with sauce marinade) and stir to combine contents in pan.
Let the chicken cook, stirring occasionally, until it releases its juices and those juices start to combine with the marinade/sauce. As it cooks the liquid in the pan will start to thicken and reduce — once you see that happening, start stirring the mixture regularly until all but 1-2 tablespoons of liquid are left and the chicken has a thin, shiny glaze of sauce over it and is tender, about 15-20 minutes of cooking time in all.
Once done, take chicken off heat, spoon into heated/toasted tortillas, add a squeeze of lime and more Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade, a sprinkle of cilantro and serve.