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
Ingredients
- 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
Instructions
- 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.