TABASCO® Bloody Mary Chicken Tacos

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Taco Filling

  • 6 bone-­in, skin-­on chicken thighs
  • Canola oil, as needed
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon Mexican oregano
  • 1 tablespoon onion powder
  • Freshly ground pepper and salt, to taste
  • 1 white onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 4 fire-roasted tomatoes, roughly chopped
  • 1 cup TABASCO® brand Bloody Mary Mix, Original or Spicy
  • 1/4 cup TABASCO® brand Original Red Sauce
  • 2 bay leaves
  • 1 1/2 cups fresh cilantro, chopped, divided
  • 2 quarts chicken stock


  • 3 egg yolks
  • 1/3 cup lime juice
  • 1/8 cup chili seeds
  • 1 bulb garlic, peeled
  • 1 teaspoon paprika
  • Freshly ground pepper and salt, to taste
  • 2 cups olive oil

Taco Toppings

  • 2 mangoes, julienned
  • 2 jicama, julienned
  • 2 cups queso fresco, crumbled
  • 2 bunches of fresh cilantro leaves, finely chopped
  • 8-10 corn tortillas, warmed


Prepare Taco Filling: On a sheet tray lined with parchment paper, lay out chicken thighs and drizzle with canola oil. Combine paprika, chili powder, Mexican oregano, and onion powder in a bowl. Rub mixture on both sides of the chicken, careful to get it under the skin. Tightly seal tray and let marinate for 24 hours.

Preheat oven to 350°F. Heat a large skillet over medium-­high heat with a thin layer of oil. Season chicken with salt and pepper. Sear chicken skin side down, about 3-­5 minutes. Flip and cook for another 3-­5 minutes. Lay chicken on a resting rack atop a clean sheet tray and place in oven. Remove from oven after 1 hour.

In a large Dutch oven over medium heat, add onions and garlic with oil. Cook until garlic begins to brown. Add fire-roasted tomatoes and scrape bottom of the pan with a spatula to release bits of onion and garlic. Add TABASCO® Bloody Mary Mix, TABASCO® Sauce, bay leaves, half of the cilantro, and chicken. Fill with chicken stock and cover. Let simmer for 45 minutes to an hour.

Lift lid, skim excess fat with a ladle as you go. When chicken is beginning to pull away from the bone, it is done. Take out of Dutch oven and let cool. Remove bones from chicken thighs, careful to keep the chicken in as many whole pieces as possible. Place deboned chicken back into reduced sauce. Fold in the other half of the cilantro. Add more salt and pepper as needed.

Prepare the Aioli: Blend all ingredients, adding the olive oil very slowly to emulsify (adding the olive oil too quickly will break the sauce). Aioli should be thick and creamy. If too thick, add more lime juice.

To serve, build tacos by adding chicken to a warm fresh corn tortilla and top with aioli, mangoes, jicama, queso fresco, and cilantro, as desired.

Makes 4-6 servings.

Created by Chef Sarah Castillo

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