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
2t coriander
2t honey
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.