Chicken Tacos in Guajillo Chile Adobo with Roasted Pineapple, Creamy Black Beans, and Red Cabbage Pepita Slaw

Name: Chicken Tacos in Guajillo Chile Adobo with Roasted Pineapple, Creamy Black Beans, and Red Cabbage Pepita Slaw
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.3 lb boneless skinless chicken breast; 4 whole dried guajillo chiles; 1 1/2 cups fresh pineapple; 1 medium tomato; 1 cup white onion; 3 cloves garlic; 2 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 3 cups cooked black beans; 2 sprigs fresh epazote; 4 cups red cabbage; 3 tbsp lime juice; 1 tbsp honey; 1/4 cup pumpkin seeds; 1/2 cup fresh cilantro; 12 tortillas corn tortillas; 3 oz queso fresco

An original Mexican dish featuring corn tortillas filled with juicy chicken in a guajillo chile and roasted pineapple adobo, paired with mashed creamy black beans, fresh red cabbage slaw, and toasted pumpkin seeds. It balances smoky, sweet, and tangy flavors for a vibrant complete meal.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken breast (cut in strips)
4 pieces dried guajillo chiles (without semillas)
250 g fresh pineapple (diced small)
180 g tomato (partido en cuartos)
140 g white onion (divided; parte for adobo and parte for frijoles)
3 cloves garlic (divided)
30 ml apple cider vinegar
2 g ground cumin (divided)
2 g dried oregano (divided)
2 g smoked paprika
10 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
500 g cooked black beans (1/2 cup de su caldo o agua)
5 g fresh epazote
220 g red cabbage (finely slice)
45 ml lime juice (freshly squeezed)
15 ml honey
35 g pumpkin seeds (tostadas)
20 g fresh cilantro (chopped)
12 pieces corn tortillas (small)
80 g queso fresco (desmoronado)

Nutrition facts

per serving

610 kcal

Calories

39 g

Protein

53 g

Carbs

27 g

Fat

11 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the guajillo chiles in a bowl and cover them with hot water for 10 minutes to soften.
2
On a baking tray, place the pineapple, tomato, 60 g of the white onion, and 2 garlic cloves. Add 15 ml (1 tbsp) vegetable oil and a pinch of salt. Roast at 220 °C / 425 °F for 12 minutes, until the pineapple and tomato are lightly browned.
3
Blend the softened guajillo chiles with the roasted pineapple, roasted tomato, roasted onion, roasted garlic, apple cider vinegar, half of the cumin, half of the oregano, smoked paprika, 60 ml (1/4 cup) of the chile soaking liquid, 4 g salt, and 1 g black pepper until smooth.
4
Place the chicken strips in a bowl and coat them with the adobo. Let them rest for 15 minutes while you prepare the other components.
5
For the beans, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the remaining chopped white onion and 1 chopped garlic clove; cook for 3 minutes until softened. Stir in the cooked black beans, their broth or water, epazote, the remaining cumin, the remaining oregano, 2 g salt, and a pinch of black pepper. Cook for 8 minutes and lightly mash until creamy. Remove the epazote.
6
In a large bowl, combine the red cabbage with lime juice, honey, 1 g salt, toasted pumpkin seeds, and half of the fresh cilantro. Massage the cabbage for 1 minute to slightly soften it, then set aside.
7
Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and cook the chicken with all of its adobo for 8 to 10 minutes, stirring occasionally, until fully cooked and juicy.
8
Warm the corn tortillas on a griddle for 30 to 40 seconds per side until soft and flexible. If desired, keep them wrapped in a clean towel to stay warm.
9
Spread each tortilla with a portion of the creamy black beans. Add the adobo chicken, then the red cabbage slaw. Finish with crumbled queso fresco and the remaining fresh cilantro.
10
Serve immediately while the chicken is hot and the slaw is still crisp.

Chef tips

For deeper flavor, roast the pineapple until the edges are well caramelized. If you want juicier tacos, add one or two tablespoons of the bean cooking liquid to the chicken at the end of cooking.

Substitutions

You can use boneless chicken thigh instead of chicken breast. Queso fresco can be replaced with mild cotija. If you do not have epazote, use a little extra cilantro in the beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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