Street Tacos at Home: Pollo Asado Tacos with Chile de Árbol Salsa

Street tacos are simple on purpose: small corn tortillas, well-seasoned meat chopped into bite-size pieces, onion, cilantro, lime, and a good salsa. When every piece is right, you don't need anything else. This pollo asado version uses boneless chicken thighs, which stay juicy on a hot grill or skillet, and it finishes with a few drops of El Guero 2 Chile de Árbol Hot Salsa for clean, bright heat.

What makes a taco a "street taco"

At taco stands and taquerías, street tacos are built small so you can eat three or four and try different meats. A few details make the difference:

• Small corn tortillas (4 to 5 inches), warmed on a hot comal and often doubled up so they don't tear.
• Chopped, not sliced, meat, so every bite has the same mix of meat, onion, and cilantro.
• Simple toppings: finely chopped white onion, cilantro, and a lime wedge.
• Salsa at the end, added by each person to their own taste.

Pollo asado street tacos

Makes: about 12 tacos (serves 4) · Prep: 20 minutes, plus 1 to 6 hours to marinate · Cook: about 15 minutes

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1/4 cup fresh lime juice (about 2 limes)
• 1/3 cup fresh orange juice (about 1 orange)
• 3 garlic cloves, minced
• 2 tablespoons neutral oil, plus more for the pan
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 to 2 teaspoons El Guero 2 Chile de Árbol Hot Salsa, plus more for serving
• 24 small corn tortillas (4 to 5 inch)
• 1/2 white onion, finely chopped
• 1/2 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Make the marinade. In a bowl, whisk together the lime juice, orange juice, garlic, oil, cumin, oregano, salt, pepper, and 1 to 2 teaspoons of El Guero 2.
2. Marinate the chicken. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour and up to 6 hours.
3. Prep the toppings. Mix the chopped onion and cilantro in a small bowl and cut the limes into wedges.
4. Cook the chicken. Heat a grill or a cast-iron skillet over medium-high heat and lightly oil it. Remove the chicken from the marinade and cook for 5 to 7 minutes per side, until nicely charred and cooked through (165°F in the thickest part).
5. Rest and chop. Let the chicken rest for 5 minutes, then chop it into small, bite-size pieces.
6. Warm the tortillas. Heat the tortillas on a dry comal or skillet for about 30 seconds per side, until soft and lightly spotted. Stack them in a clean kitchen towel to keep warm.
7. Build the tacos. Stack two tortillas per taco, add a spoonful of chicken, top with onion and cilantro, and finish with El Guero 2 and a squeeze of lime.

Tips for better street tacos at home

• Don't overcrowd the pan. Cook the chicken in batches if needed so it browns instead of steaming.
• Keep the marinade under 6 hours. Citrus can make the texture soft if the chicken sits too long.
• Warm tortillas right before serving. Cold tortillas crack. A towel or tortilla warmer keeps them soft.
• Salsa goes on last. Adding El Guero 2 at the end keeps the chile de árbol flavor bright. It's a spicy salsa, so start with a few drops and add more to taste.

Other fillings to try

The same build works with almost any taco filling:

• Carne asada: grilled, chopped steak. See our full carne asada recipe.
• Carnitas: rich, crispy pork that loves a sharp salsa and lime.
• Al pastor: sweet, charred pork with pineapple.
• Fish or shrimp: grilled or battered, with cabbage and crema.
• Breakfast tacos: scrambled eggs and potatoes. Our breakfast guide has more ideas.

Set up a taco night

Street tacos are perfect for a crowd. Keep the chicken warm in a covered dish, set out the tortillas in a towel-lined basket, and line up bowls of onion and cilantro, lime wedges, sliced radishes, and guacamole. Put a bottle of El Guero 2 at each end of the table so everyone can add their own heat. A cold michelada goes well with it for guests 21 and over.

Get El Guero 2 for taco night

El Guero 2 Chile de Árbol Hot Salsa is made in small batches with chiles de árbol and garlic in El Guero 2's San Diego catering kitchen. Order the 5 oz bottle as a Single ($5.99), 3-Pack, 6-Pack, or 24-Pack, with free U.S. shipping on orders of $70 or more. In San Diego, look for it at Liva Distributors in San Ysidro and Spring Valley. Addresses are on our Where to Buy page.

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