Chicken Volcánes Street Tacos with Mango Salsa

Ingredients:

2-lb boneless, skinless chicken thighs, pounded out

7 guajillo chilies, seeds removed

2 chipotle peppers

4 garlic cloves

1/3 cup orange juice

¼ cup lime juice

2 Tbl achiote blend

1 tsp Salt

8- 6” diameter corn tortillas

4 Tbl Roasted Chili Avocado Oil

12 oz Monterey Jack cheese, grated

½ white onion, chopped

Cilantro, chopped for garnish

2 Limes, quartered for garnish

Directions:

Preheat oven to 200 degrees.

Place one thigh at a time in a plastic bag. Use a meat mallet, small cast-iron pan, or rolling pin to pound the thighs to an even thickness. Don't pound too hard or you could break the chicken into pieces, but do be firm and exacting, concentrating first on the thicker portions of the thigh and then pounding out the remainder until it's your desired thickness. Transfer to a bowl.

Bring guajillo chilies and 1 cup water to a boil in. medium saucepan. Cover, remove from the heat, and let sit for 30 minutes to allow to chilies to soften.

Transfer guajillo, chipotle, and soaking liquid to a blender. Add the garlic, orange juice, lime juice, achiote blend and salt; puree until smooth. Pour over chicken and toss to coat. Cover and let sit at room temperature for 30 minutes or up to 6 hours.

Preheat oven to 350 degrees. Wrap tortillas in tin foil and place in the oven for 10 minutes to heat up.

Heat 1 Tbl oil in a large nonstick skillet over high heat until smoking. Spread about one-fourth of chicken across skillet in a single layer; cook undisturbed, until browned about 2 minutes. Turnover and cook undisturbed for 2-3 minutes until cooked through. Transfer to a sheet pan and keep warm in an oven.

Wipe out skillet and working in 3 batches, repeat process with remaining 3 Tbl oil.

Increase oven temperature to 500 degrees, divide chicken among the tortillas and top with cheese; bake until cheese is melted. Top with chopped onion, cilantro, mango salsa and serve with lime wedges. 

Mango Salsa

Ingredients:

1 ½ cups mango, chopped

1 jalapeno, chopped

¼ cup cilantro, chopped

¼ cup basil, chopped

½ cup chopped onion

1 garlic clove, minced

1 Tbl Cilantro Lime Extra Virgin Olive Oil

1 Tbl lime juice

½ tsp lime salt

Directions:

Mix all ingredients in a bowl and blend. Let sit for 10-20 minutes.