Tacos Drowned in Guajillo and Grilled Chiltepin Hot Sauce


  • Corn tortillas
  • 1 ¾ lb (800 gr) chicken breast
  • Avocado oil spray
  • 8 medium green tomatoes
  • ¼ onion
  • 2 cloves garlic
  • 4 dried and deveined guajiro chilies
  • 1 tbsp dried chiltepin chili
  • 1 cup chicken broth
  • ½ bunch fresh cilantro
  • Salt to
  • 2 cups red cabbage
  • Juice of 2 lemons
  • 3 tbsp olive oil
  • Salt to
  • Queso fresco or panela
  • Sour - 16cream cheese
  • Fresh coriander
  • Heat the tortillas and assemble the tacos, place them in a container that holds them tight so that they retain their shape when they cool.
  • Roast the tomatoes, onion, garlic and dried chilies. Soak the chiles in hot water for 5 Minutes. Place in the Ace Nova Blender, add the chicken broth, cilantro and salt to taste. Press Puree and set to 15 Minutes. Press Keep Warm to keep it warm until serving.
  • On the Instant Vortex control panel, press Air Fry and then set the time to 10 Minutes and the temperature to 375˚F (190˚C). Press Start.
  • When Add Food appears on the display, remove the basket, arrange the tacos, spray avocado oil on all sides, and cook. Put the basket back in the Instant Vortex.
  • When Turn Food appears on the display, drizzle a little more avocado oil and close the basket.
  • Mix purple cabbage with lemon juice, olive oil and salt to taste.
  • Serve a hot sauce base, then the tacos, baste with more sauce, add sour cream, red cabbage, grated panela cheese, and garnish with fresh cilantro.
Previous Next