Chicken Tacos with Peanut-Ancho Recado, Comal-Seared Squash, and Pickled Red Onion

Instructions

1. 1

   1. Place the ancho chiles in a bowl and cover them with 120 ml (1/2 cup) hot water. Let them soak for 10 minutes until softened.

2. 2

   2. Meanwhile, heat a comal or skillet over medium-high heat. Roast the tomatoes, white onion, and 2 garlic cloves for 8 to 10 minutes, turning occasionally, until charred in spots and softened.

3. 3

   3. Blend the soaked chiles with their soaking liquid, roasted tomatoes, white onion, roasted garlic, toasted peanuts, cumin, oregano, cinnamon, 15 ml (1 tbsp) apple cider vinegar, the remaining 120 ml (1/2 cup) hot water, 4 g (3/4 tsp) salt, and black pepper until smooth and thick.

4. 4

   4. Place the chicken in a bowl. Pour the sauce over the chicken, mix well, and let it marinate for 10 minutes while you prepare the garnishes.

5. 5

   5. In another bowl, combine the red onion with lime juice, 30 ml (2 tbsp) apple cider vinegar, sugar, and 1 g (1/4 tsp) salt. Massage lightly with your hands or a spoon and let it sit for 10 to 15 minutes to pickle.

6. 6

   6. Toss the zucchini with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Cook on the comal or skillet over medium-high heat for 5 to 6 minutes, stirring occasionally, until browned and tender. Set aside.

7. 7

   7. Heat a large skillet over medium heat with the remaining 15 ml (1 tbsp) vegetable oil. Add the remaining garlic clove, finely chopped, and cook for 30 seconds. Add the chicken with all of its marinade and cook for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has reduced. The internal temperature of the chicken should reach 74°C / 165°F.

8. 8

   8. If the sauce becomes too thick, add 1 to 2 tablespoons of water and stir. Taste and adjust with the remaining salt if needed.

9. 9

   9. Warm the corn tortillas on a comal over medium heat for 30 to 45 seconds per side until soft and pliable. If desired, keep them warm wrapped in a clean towel.

10. 10

    10. Assemble the tacos by placing chicken on each tortilla, then topping with comal-seared zucchini, pickled red onion, fresh cilantro, and crumbled queso fresco if using. Serve immediately.