Ancho Cumin Chicken Taco Filling Recipe

Ingredients for Ancho Cumin Chicken Taco Filling

• Boneless Skinless Chicken Breasts
• Cumin Powder
• Dried Ancho Chile Powder
• Kosher Salt
• 1 tablespoon coconut oil
• Fresh Cilantro
• Lime Wedge
• White Onion
• Radish
• Tomatillo Salsa
• Cotija Cheese
• Red Cabbage

How to Make Ancho Cumin Chicken Taco Filling

1. Cut 1.25 lbs boneless, skinless chicken thighs into 1-inch pieces. Pulse in a food processor 6-8 times, or until coarsely chopped. Avoid over-processing.
2. In a large bowl, whisk together 1 1/2 tablespoons ground cumin, 1 1/2 tablespoons ancho chili powder (recipe below), and 1 teaspoon salt.
3. Add the chopped chicken to the bowl and toss to coat evenly with the spice mixture.
4. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken to the skillet in a single layer. Cook undisturbed for 1 minute.
6. Stir the chicken and continue cooking for 5-7 minutes, or until cooked through and no longer pink, stirring frequently and breaking up any large clumps.
7. Serve the chicken mixture in warm tortillas. Top with your favorite toppings (see serving suggestions below).
8. **Homemade Ancho Chili Powder:** Roast 1 whole dried ancho chili under a broiler or in a dry skillet until fragrant and slightly charred. Remove stem, seeds, and membranes. Grind the chili flesh in a spice grinder or coffee mill until finely powdered.