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4 Chicken breasts
8 dried guajillo (or pasilla or ancho)
10 garlic cloves
6 oz chipotle in adobo
½ cup apple cider vinegar
3 tablespoon honey
1 tablespoon cumin
1 teaspoon dried oregano
½ cup pineapple juice

 

To Prepare:

  1. Medium dice chicken
  2. Pour hot water over dried chilies and allow to soften
  3. Add soften chilies to a blender with remaining marinade ingredients
  4. Rub paste into the chicken and it let sit overnight
  5. Spread the chicken out on a sheet tray and roast in a 400F oven until cooked through
  6. Serve chicken in soft tortilla tacos with sour cream, avocado, cilantro, and shaved radish