Adobo Fire Chicken Tacos

Ingredients

• 3 lbs chicken thighs
• Achiote seasoning, to taste (or Meat Church Hail Mary)
• Tortillas
• Pickled red onions
• Salsa verde
• Cotija cheese
• For the marinade:
• 2 dried ancho chilies
• 3 tablespoons chipotles in adobo
• 3 tablespoons minced garlic
• 1 tablespoon dried Mexican oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon ground clove
• 2 1/2 tablespoons Meat Church Blanco seasoning
• 1/4 cup apple cider vinegar
• 1 cup orange juice

Steps

1. Soak the ancho chilies in boiling water for a few minutes until soft. Pull off the stems and blend the chilies with a little of the soaking water into a smooth paste.
2. Whisk the ancho paste with the rest of the marinade ingredients in a container. Add the chicken and make sure every piece is coated. Cover and refrigerate overnight.
3. Light your charcoal and let it get hot. Take the chicken out of the marinade and season it evenly with achiote seasoning.
4. Grill the chicken until it's nicely charred on both sides and reaches 165°F inside.
5. Slice the chicken into strips. Warm the tortillas in a cast iron skillet or over the fire.
6. Build each taco with chicken, salsa verde, cotija, and pickled red onions.