Ancho Chicken Tacos

When I was in school, I used to have these great fantasies about all the extra time I was going to have once I was in the real world.  There would be no more homework, no more study groups, no more intermural flag football practices and games.  Instead of managing a schedule of two different and distinct tutoring jobs with a full class load, I would only have work.  Oh, the things I would get done!  Cooking every night, delicious paper bag lunches every day.  I'd buy a sewing machine and I would use it.  Maybe I would actually get serious about learning German and take a class or two.  And, oh yeah, start a little thing called a blog and blog at least once a week!  Sigh... life was going to be some much more blissful once I was in the real world.

We all know where this is going.  Somehow, even with having only 1 job to be responsible to I still end up feeling as if there will never be enough time for accomplishing both enough sleep and my ever growing pile of laundry.  Yes, maybe intermural flag football was replaced with co-rec work softball.  And study groups replaced with volunteering for SWE.  And, having a larger living space does in fact mean that cleaning it takes exponentially longer to clean than previous living quarters.  And the blog thing, well, that actually happened, and who would have thought, it actually takes some time.  All those fantasies of me having nothing but buckets of free time have vaporized.  It is shocking, although I probably really shouldn't say surprising.  And let's face it, it's also probably a good thing.  I've never really been good with free time, I usually just use it to get caught up on Everybody Loves Raymond reruns.  

This has nothing to do with ancho chicken tacos, which by the way, were delicious.  Instead, it has everything to do with the fact that I have a public forum in which I am allowed to lightly complain occasionally... even if my mother and college roommate are the only people that ever read it.

Ancho Chicken Tacos
Adapted from BA's June 2012 Issue

The fact of the matter is, you can't go wrong with cumin + ancho + tacos.  I would imagine this would taste equally amazing whether chicken thighs, chicken breasts, shrimp or tilapia were used as the taco filling vehicle.  This one is a keeper, a BGCB-er.  A you-should-make-this-for-dinner-tomorrow-er.  Ok, that was a stretch.  But still completely true.

2 lbs. boneless, skinless chx. thighs (~6)
3 Tbsp. ancho chile powder
3 Tbsp. ground cumin
2 tsp. kosher salt
Canola oil, for frying
Corn tortillas, for tacos

Place chicken thighs in large bowl with lid.  In small bowl, mix together ancho chile powder, cumin and salt.  Sprinkle over chicken thighs, toss to thoroughly coat and pat in.  Cover bowl and refrigerate, letting marinade for at least 2 hours.

Pour enough oil into large cast iron skillet to completely cover bottom by at least a quarter inch.  Begin to heat over medium high heat.  Once oil is hot, lay chicken thighs in skillet in a single layer, being careful not to overcrowd.  If necessary, cook chicken in batches.  Let chicken cook 6-7 minutes undisturbed so crust forms.  Flip chicken and let cook an additional 5 or so minutes, until chicken thighs are cooked through.  Remove from pan and let rest on paper towels, to drain oil, about 5-10 minutes.  Shred chicken.

Load shredded chicken up in corn tortillas.  Top with any combination of the following, or your favorite taco topping: queso fresco, onions, cilantro, radishes, etc.  Enjoy!