Red Chile Chicken Street Tacos

What Are Street Tacos?

Street tacos are made on smaller corn tortillas that easily fit in one hand and can be eaten in three bites. The tortillas are typically stacked in two layers to help hold in all the delicious fillings. In a restaurant or food truck, they usually come in a serving size of three to five tacos and are served open-faced, filled with chicken, beef, pork, or a variety of other “meats” (sometimes it’s better not to ask). Usually topped with onions, cilantro, and salsa, street tacos might be small in size but are packed with flavor.

This recipe for red chile chicken street tacos is easy to pull together for a weeknight meal – or serve them as part of a taco bar at your next get-together.

Key Ingredients and Substitutions

The full ingredient list and measurements are listed in the printable recipe below.

There are so many recipe options for tacos, but the red chile sauce made with Guajillo chiles is key for this recipe!

• Guajillo Chiles: These dried peppers, along with Ancho and Arbol, are part of the Holy Trinity of Chiles. They deliver a tangy, bright, fruity flavor perfect for salsa, moles, marinades, and stews. Toasting brings out their deep flavor, but watch carefully as they can turn bitter if scorched. You can substitute with additional Ancho chiles if Guajillo chiles aren’t available at your local grocery store.
• Ancho Chiles: These dried peppers provide a mild to medium heat level with a light, smoky, fruity flavor. Their spiciness can vary between peppers.
• Chicken Thighs: Boneless skinless chicken thighs provide a richer, more intense flavor in this dish. You can substitute with chicken breasts if preferred.
• Chicken Stock: This adds depth to the sauce. You can substitute vegetable stock if needed.
• Toppings: Fresh chopped cilantro, crumbled Cotija cheese, and diced avocado complement these tacos perfectly. Adjust toppings to your preference.

How to Make Red Chile Chicken Street Tacos

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: This chicken with chile sauce is great for leftovers, so make a little extra for a spicy lunch during the week.

1. Prepare the Chiles: Warm the chicken broth and apple cider vinegar in a medium saucepan over medium heat. While the stock is heating up, prepare the chiles by carefully cutting open the dried chiles to remove seeds. Preheat a cast-iron skillet, then roast the chiles for approximately 1-2 minutes until they turn brown and have a fruity smell. Place the roasted dried chiles in the saucepan and simmer for 10 minutes. Pour chicken stock, chiles, Mexican oregano, garlic powder, and ground cumin into a blender and blend until smooth.

2. Cook the Chicken: Preheat the oven to 350° F. Place the chicken thighs in a baking dish and cover with chile sauce. Bake for 40-45 minutes or until chicken can be shredded with a fork. Cooked chicken can either be shredded with a fork or roughly chopped.

3. Assembly: Over an open gas stovetop with the flame on medium-low heat, the corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Stack together two tortillas and place 1-2 tablespoons of chicken in each taco. Top with fresh cilantro, red onion,  and a sprinkling of cojita cheese. Serve with a few slices of lime and a side of avocado or grilled guacamole. Note: Tortillas can also be heated on a medium-sized skillet or griddle until golden brown in some spots (approximately 30 seconds per side).

Make-Ahead and Storage

Make-Ahead: Toast and blend the chile sauce up to 3 days in advance and store it in an airtight container in the fridge. The chicken can be cooked and shredded 1 day ahead – store it in its sauce. Prepare toppings like diced onion and chopped cilantro up to 24 hours in advance.

How to Store: Keep cooked chicken and sauce in an air-tight container in the fridge for up to 4 days. Store prepped toppings separately in their own containers. Tortillas should stay in their package at room temperature.

How to Reheat: Warm the chicken and sauce in a pan over medium heat until heated through, about 3-4 minutes, stirring occasionally. Add a splash of chicken stock if the sauce becomes too thick. Char tortillas fresh just before serving for the best texture.

Recipe Tips and Notes

• Be careful not to over-toast the chiles, or you will get bitter-tasting chiles. You will know they are done when they begin to give off a fruity smell and resemble leather.
• You can use store-bought, pre-cooked shredded chicken, our quick go-to after a busy day. Toss the pre-cooked chicken in the sauce and heat it in the oven.
• If you use street-size corn tortillas, you will want to double-stack them; for traditional-size tortillas, a single tortilla will work perfectly to hold in all the filling.   Our preferred method for heating tortillas is over an open gas flame or on a cast-iron skillet or comal.

Frequently Asked Questions