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medium red onion (coarsely chopped (see notes))
adobo sauce (from a small can of Chipotle peppers)
ancho chile powder (or 1 ounce dried ancho chiles, soaked, see recipe notes)
olive oil (or rice bran oil, plus more for the cooking surface)
dried oregano ((see notes))
Salt and freshly ground black pepper
boneless, skinless chicken
To make the marinade (see recipe notes for dried chiles method):
To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
To make the chicken on the stove:
Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
Marci Haibach • 2020-01-16