Chicken Tacos in Ancho Chile and Piloncillo Adobo with Avocado Cream and Cumin Red Cabbage Slaw

Instructions

1. 1

   1. Place the dried ancho chiles in a bowl and cover them with 240 ml (1 cup) hot water. Let them soften for 10 minutes.

2. 2

   2. Blend the softened ancho chiles with 2 garlic cloves, grated piloncillo, apple cider vinegar, 1/2 teaspoon ground cumin, dried oregano, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 60 ml (1/4 cup) of the soaking liquid until smooth and thick.

3. 3

   3. Toss the chicken with the adobo in a bowl and let it rest for 15 minutes while you prepare the other components.

4. 4

   4. In another bowl, combine the red cabbage, half of the chopped cilantro, 15 ml (1 tbsp) lime juice, 1/2 teaspoon ground cumin, 15 ml (1 tbsp) vegetable oil, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix well and set aside so it softens slightly.

5. 5

   5. For the cream, blend the avocado, plain yogurt, 1 garlic clove, 30 ml (2 tbsp) lime juice, 30 ml (2 tbsp) cold water, and 1 g (1/4 tsp) salt until creamy and smooth. Set aside.

6. 6

   6. Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized. The internal temperature of the chicken should reach 165°F and 74°C.

7. 7

   7. Preheat the oven to 300°F and 150°C. Wrap the corn tortillas in foil and warm them for 5 minutes. If preferred, you can also heat them directly on a hot griddle for 30 seconds per side.

8. 8

   8. To assemble, place chicken on each warm tortilla. Top with avocado cream, red cabbage slaw, chopped white onion, the remaining cilantro, and toasted pumpkin seeds.

9. 9

   9. Serve immediately with any remaining avocado cream on the side.