Ancho Chili Chicken Tacos with Charred Corn and Tomato Salsa

Crafted with a symphony of bold flavors and vibrant textures, Ancho Chili Chicken Tacos with Charred Corn and Tomato Salsa offer an unforgettable culinary adventure. This dish masterfully combines the rich, smoky depth of ancho chili-marinated chicken with broiled corn’s sweet, caramelized notes, all topped with a bright, zesty salsa on a soft corn tortilla base. Each component contributes its unique character, resulting in a taco experience that is both complex and harmoniously balanced.

The tender and succulent chicken serves as the dish’s heart. It’s bathed in a marinade of ancho chili powder, renowned for its deep, smoky flavor with hints of chocolate and tobacco.

The sweetness of brown sugar deepens the chicken’s flavor. Spices like cumin, garlic powder, and paprika further enhance the dish, creating layers of warmth and complexity. The marinade, infused with lime’s tang and extra virgin olive oil, ensures the chicken remains juicy and flavorful as it cooks to perfection.

Meanwhile, the corn undergoes a transformation under the broiler, its kernels taking on a beautiful char that intensifies their natural sweetness and imbues them with a smoky undertone. This charred corn adds a delightful crunch and depth to the tacos, making each bite a textural delight.

The vibrant and fresh salsa provides a refreshing counterpoint to the richness of the chicken and corn. Diced ripe tomatoes, crisp onions, and green bell peppers form the base, with jalapeño adding a gentle heat. Cilantro and lime juice are stirred in, lending the salsa an aromatic freshness and a citrusy pop that elevates the overall flavor profile. This salsa isn’t merely a topping; it’s an essential element that ties all the flavors together with its lively, tangy essence.

Assembling the tacos is an art form in itself. Warm, pliable corn tortillas cradle the smoky chicken and charred corn and are adorned with generous spoonfuls of vibrant salsa. A scattering of crumbled cheese, such as cotija or queso fresco, add a final layer of creamy luxury, its salty tang complementing the smoky, spicy, and tangy flavors beneath.

Finished with a garnish of freshly chopped cilantro and served alongside lime wedges for an extra squeeze of brightness, these Ancho Chili Chicken Tacos with Charred Corn and Tomato Salsa are a feast for the senses. Each taco is a bite-sized journey through contrasting flavors and textures, from the smoky heat of the chicken to the sweet crunch of the corn and the fresh burst of the salsa, all harmonized within the tender embrace of a tortilla.

Ancho Chili Chicken Tacos with Charred Corn and Tomato Salsa

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Ancho Chili Chicken Tacos with Charred Corn and Tomato Salsa is a vibrant fusion of smoky, spiced chicken, sweet charred corn, and fresh salsa, all nestled in a soft tortilla for a feast of flavors and textures.

Ingredients

• For the Chicken

• 1 pound chicken breasts, diced

• 2 tablespoons ancho chili powder

• 1 tablespoon brown sugar

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 tablespoon lime juice, freshly squeezed

• 2 tablespoons extra virgin olive oil

• For the Charred Corn

• 1 cup corn kernels, fresh

• 1 tablespoon extra virgin olive oil

• to taste, salt and ground black pepper

• For the Tomato Salsa

• 2 ripe tomatoes, diced

• 1 small onion, diced

• 1 small green bell pepper, diced

• 1 small jalapeno, finely chopped

• 1 lime, juiced

• 1/4 cup cilantro, freshly chopped

• to taste, salt

• For the Tacos

• 12 corn tortillas

• 1 cup crumbled cheese (cojita or queso fresco)

• 4 lime wedges

• for garnish, freshly chopped cilantro

Directions

• Marinate the Chicken:
  Mix the diced chicken in a bowl with ancho chili powder, brown sugar, cumin, garlic powder, onion powder, paprika, salt, and ground black pepper. Drizzle with extra virgin olive oil and lime juice, and ensure all pieces are well coated. Set aside to marinate for at least 30 minutes.
• Prepare the Tomato Salsa:
  Combine diced tomatoes, onion, green bell pepper, jalapeño, lime juice, and cilantro—season with salt to taste. Mix well and let sit to allow flavors to meld until ready for use.
• Char the Corn:
  Preheat the broiler. Toss corn kernels with extra virgin olive oil, salt, and ground black pepper. Spread them in a single layer on a baking sheet. Broil, watching closely, until the corn is charred to your liking, stirring about 5-10 minutes once halfway through. Remove from the oven and set aside.
• Cook the Chicken:
  Heat a skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until thoroughly cooked and browned, about 7-10 minutes. Remove from heat.
• Warm the Tortillas:
  Warm the tortillas on a skillet over medium heat for a few seconds on each side until soft and pliable.
• Assemble the Tacos:
  Spoon the cooked chicken into the center of each tortilla. Top with the charred corn, a generous helping of tomato salsa, and a sprinkle of crumbled cheese.
• Serve:
  Garnish the tacos with freshly chopped cilantro and serve with lime wedges on the side.