Servings: 4 People
Calories: 57kcal
Ingredients
- 2.5 pounds chicken
- 4 each guajillo chili peppers dried
- 1/2 each onion medium
- 1 cup orange juice
- 1/2 cup Apple cider vinegar
- 1 Tablespoons Oregano dried
- 1 Tablespoons Thyme Dried
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 12 each flour tortillas
Instructions
Marinade
- Wash the guajillo chili peppers, and remove the stems and seeds.4 each guajillo chili peppers
- Place the guajillo chiles into a large bowl and cover with water. Allow them to soak for one hour. Remove from the water.
- Add all of the marinade ingredients to a blender (including the guajillo peppers). Blend until smooth.4 each guajillo chili peppers, 1/2 each onion, 1 cup orange juice, 1/2 cup Apple cider vinegar, 1 Tablespoons Oregano, 1 Tablespoons Thyme, 1 teaspoon Salt, 1/2 teaspoon Black pepper
- Cover the chicken with the marinade and marinate in the fridge overnight.
Cook
- One hour before cooking remove the chicken from the refrigerator.
- Start a fire on your grill, spread out the charcoal, and let them ash over.
- Clean the grill grate and coat with oil.
- Place the chicken on the grill for indirect cooking, and cook to an internal temperature of 165F.
- Place the chicken directly over the fire to slightly char it. Remove and chop it up.
- Toast the tortillas over the fire, then wrap in foil.
- Assemble the tacos.
Nutrition
Calories: 57kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 607mg | Potassium: 225mg | Fiber: 2g | Sugar: 6g | Vitamin A: 599IU | Vitamin C: 37mg | Calcium: 69mg | Iron: 2mg
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