Tacos de Pollo

Ingredients

• 15¾ ozchickenskinless, cut into bite-sized pieces or shredded after cooking
• 1 tbspchili powderfor the seasoning; partly ancho chili powder or crushed New Mexican chile
• 1 tspsaltfor chicken, salsa and guacamole
• ½ tspblack pepperfreshly ground
• ½ tspcuminground, for marinade or salsa
• ½ tspOreganodried
• 2 tbspolive oilfor marinade and frying
• 1limejuice for marinade and guacamole
• 1 tspVinegarfor the marinade; cider vinegar also used
• 1onionpartly for sautéing, partly finely chopped for guacamole and salsa; onion powder in the marinade as alternative
• 2 clovesgarlicpeeled, for salsa or marinade; or 1 tsp garlic powder
• 4tomatoesoven-roasted, for the salsa
• 4tomatilloshusked, rinsed, roasted, for green salsa
• 1jalapeñostemmed, for the salsa; adjust to desired heat
• 2avocadoripe, for the guacamole
• 1 bunchcilantroleaves and stems, for salsa and garnish
• 12corn tortillaswarmed; flour tortillas as alternative
• 5¼ ozcheesequeso fresco or Monterey Jack, shredded or crumbled
• sour creamfor serving (optional)
• 2chipotles in adobofor a smoky, spicy salsa or marinade (optional)

Method

1. Marinate the chickenFor the marinade, stir together the chili powder, salt, black pepper, cumin and Mexican oregano with some of the olive oil, a squeeze of lime juice and the vinegar (white wine vinegar or cider vinegar both work). Cut the chicken into bite-sized pieces (or leave it whole if you'd rather shred it later), toss it well in the marinade and let it marinate in the fridge for about 30 minutes.
2. Roast tomatoes and jalapeñoMeanwhile, heat the oven to about 390 °F (400 °F). Spread the Roma tomatoes or tomatillos and the jalapeño on a baking sheet and roast them in the oven or under the broiler until the skins blister and char in spots.
3. Blend the salsaPulse the roasted vegetables with the garlic, some of the onion, the cilantro leaves and stems and a pinch of salt into a chunky purée. Taste the salsa and adjust the heat with more or less jalapeño.
4. Sear the chickenChop part of the onion and sauté it in the remaining olive oil in a skillet. Add the chicken in a single layer, let it cook almost all the way through on one side, then flip it and finish cooking briefly.
5. Shred and keep warmLet the chicken rest for a moment, then chop it into small pieces or shred it with two forks, and keep it covered and warm.
6. Make the guacamoleFor the guacamole, finely chop the rest of the onion and crush it with a fork. Add the avocado flesh and mash everything together with lime juice and salt into a chunky guacamole.
7. Warm the tortillasWarm the corn tortillas on both sides on a comal or in a dry skillet. If you like, scatter a little cheese on top and let it crisp up in the skillet.
8. Fill and serveFill the warm tortillas with chicken, salsa, guacamole, cheese and cilantro, and serve right away.

Tips and variations

Instead of the salsa above, a warm salsa of roasted tomatillos with chipotles in adobo gives everything a smoky kick. Set out rice, refried beans and calabacitas alongside, and the tacos turn into a taco bar for the whole table. A quicker version cooks the chicken with broth in a pressure cooker and then shreds it. A simpler topping swaps the salsa and guacamole for lettuce, cheese and sour cream. Serving tip: bring the tortillas to the table wrapped in a kitchen towel so they stay warm while everyone goes back for seconds.