Mexican · main

Chicken Chile Colorado Tacos

Chicken Chile Colorado Tacos reads sourness 5.9, citrus 5.5 and umami 4.4 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Sourness 5.9 · Citrus 5.5 · Umami 4.4 · Salinity 4.2 · Allium 4.0 · Richness 3.6 · Herbaceous 3.4 · Heat 3.4 · Earthy 2.1 · Warm Spice 2.1 · Sweetness 1.4 · Bitterness 1.4 · Smoke 1.3 · Floral 0.8

What's in it (15)

• dried arbol chiles — 20 g
• ancho chiles — 10 g
• low-salt chicken broth — 473 g
• white onion — 55 g
• garlic — 9 g
• dried leaf oregano — 1 g
• cumin — 3 g
• cider vinegar — 30 g
• vegetable oil — 27 g
• boneless chicken — 680 g
• salt — 5 g
• corn tortillas — 1200 g
• white onion — 28 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 1 hr 3 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 225.2 kcal, 12.8 g protein, 4.3 g fat, 35.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat, pressing flat with a spatula, until fragrant and pliable, about 30 seconds per side; do not let them scorch or the sauce will taste bitter.
2. Transfer the chiles to a small saucepan, add the chicken broth, and bring to a simmer over medium heat.
3. Cover, remove from heat, and let steep until the chiles are fully softened, about 15 minutes.
4. Transfer the chiles and broth to a blender with the chopped onion, garlic, oregano, cumin, and vinegar; blend until completely smooth, 1-2 minutes, scraping down the sides as needed.
5. Pour the blended sauce through a fine-mesh strainer set over a bowl, pressing firmly with a spatula to push through as much sauce as possible; discard the solids left behind (this keeps the tacos silky instead of grainy).
6. Season the chicken thighs on both sides with the 1 tsp salt. Heat the oil in a large heavy pot or Dutch oven over medium-high heat until shimmering, then sear the chicken in a single layer until deeply browned on the first side, 4-5 minutes.
7. Flip the chicken, then pour in the strained chile sauce, scraping up any browned bits from the bottom of the pot; bring to a simmer.
8. Cover, reduce heat to low, and braise until the chicken is fork-tender and shreds easily, 30-35 minutes, turning the thighs once about halfway through.
9. Transfer the chicken to a cutting board and shred into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir to coat in the sauce; if the sauce is thin, simmer uncovered over medium heat until it clings to the meat, 3-5 minutes. Taste and add more salt if needed.
10. Warm the corn tortillas directly over a gas flame or in a dry skillet until lightly charred in spots and pliable, about 20 seconds per side.
11. Fill the warm tortillas with the shredded chicken, top with the diced onion and cilantro, and serve with lime wedges.

Dishes with a similar flavor shape

• Crispy Chicken Taquitos with Guacamole — Mexican
• Chicken Burrito Bowl with Black Beans and Charred Corn Salsa — Tex-Mex
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Grilled Steak Fajitas — Tex-Mex
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.