Chicken Tacos with Ancho Chile and Cocoa, Griddled Nopales, and Avocado-Lime Crema

Instructions

1. 1

   Heat a small skillet over medium heat. Toast the ancho chile for 20 to 30 seconds per side until fragrant, without burning it. Place it in a bowl with hot water and let it soak for 10 minutes.

2. 2

   Blend the soaked ancho chile with the garlic, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, cocoa powder, cumin, oregano, 4 g (3/4 tsp) salt, and black pepper until you get a thick marinade.

3. 3

   Toss the chicken strips with the marinade and let them rest for 15 minutes in the refrigerator.

4. 4

   Meanwhile, heat a griddle or large skillet over medium-high heat. Toss the nopales with 15 ml (1 tbsp) vegetable oil and 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes, stirring occasionally, until the sliminess cooks off and they are lightly browned. Set aside.

5. 5

   For the crema, blend the avocado with the sour cream, 15 ml (1 tbsp) lime juice, 30 ml (2 tbsp) water, and 2 g (1/4 tsp) salt until smooth and creamy. Set aside.

6. 6

   In the same skillet or on the griddle, cook the marinated chicken over medium-high heat for 8 to 10 minutes, stirring, until fully cooked and lightly caramelized at the edges.

7. 7

   Warm the corn tortillas on a comal or skillet for 20 to 30 seconds per side until soft and hot. If desired, keep them warm wrapped in a clean towel.

8. 8

   Assemble the tacos by placing chicken on each tortilla, then add the griddled nopales, red onion, avocado-lime crema, fresh cheese, and chopped cilantro. Serve immediately.