Yes, these are chicken tacos made with a sauce that is orange juice based. Yes, they are delicious. We tend to make them on the weekend because they take just enough time to be annoying after a long day of work.
5 medium guajillo chilies
1.5c orange juice
5 peeled garlic cloves
2T white vinegar
1t dried oregano
1t kosher salt
2lbs boneless skinless chicken thighs
Heat chilies in large skilled over medium-high heat, pressing with spatula and flipping halfway through cooking until fragrant. Transfer to blender, add orange juice. Let stand for ~10 minutes, until softened. Add garlic, vinegar, coriander, honey, oregano, and salt. Puree until smooth. Pour back into skillet and bring to a boil.
Nestle chicken thighs into sauce, cover and cook over medium-low, flipping halfway through, for 20 minutes. Set chicken on a plate; once cool shred into bite sized pieces. Meanwhile, simmer the sauce over medium-high, stirring, until reduced to 1 cup, about 10 minutes. Stir chicken into sauce.
Serve with tortillas, radishes, and quest fresco (though we usually just use Monterey Jack).
Once again, this is a Milk Street recipe. If you don’t subscribe, why not? You’re missing out on all kinds of deliciousness. They’re not even paying me to say that, I just like them.
This gem of a weeknight dish is known around our house as “pork bites” and often gets paired with some sort of potatoes (roasted, french fries, probably even tater tots once) for an easy-ish weeknight meal. It has the added bonus of being way more delicious than it should be.
1.5t smoked paprika
0.75t each of salt & pepper
1lb pork tenderloin, cut into 1″ squares
1T lemon juice, plus wedges for serving
1 garlic clove, minced
2T olive oil
1T chopped fresh oregano
Mix spices together, add pork and toss to coat evenly until no more spices remain in the bowl (that is, they’re all stuck to the meat and not sitting in the bottom of the bowl). Let the pork sit for 30-60 minutes at room temperature. In another bowl, mix the lemon juice, honey, and garlic.
Heat 1T olive oil in a large skillet over high heat. Add the meat in a single layer and cook without moving until deeply brown on one side (~3min). Then flip pork until cooked through and browned all over, another 2-3 minutes. Off the heat, toss with the lemon-garlic mixture until evenly coated. Move to serving platter, sprinkle the oregano and drizzle the last 1T olive oil.
Adapted from Milk Street Magazine, a cooking magazine I’d HIGHLY recommend, if for no other reason than their Tuesday night section where they give you about a week’s worth of delicious recipes that truly only take 30 minutes to make.