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Pulled Chicken Guajillo Pepper Sauce Tacos

Pulled Chicken Guajillo Pepper Sauce Tacos

Welcome to an amazing taco recipe that will change the game of weeknight tacos. The Super Bowl is this weekend and tacos make for a great party food. You can make your own as you like, with cheese, without cheese, with jalapenos, without jalapenos, to each is own taco. These Pulled Chicken Guajillo Pepper Sauce Tacos really don’t need too many toppings because they are delicious as it.

Tacos traditionally are very simple in nature. Depending on how you like your taco, simple really can be just perfectly delicious. When you have really tasty and wholesome ingredients with lots of flavors you don’t need to jazz it up with too much more. Traditionally in Mexico tacos are, to the point, and without too much hassle. These Pulled Chicken Guajillo Pepper Sauce Tacos have some of that tradition.

Guajillo is a pepper. It is not spicy, but more on the smokey side. Of course there are many other kinds of dried peppers and peppers which can blow your head off spicy. For these pulled chicken tacos adding a more smokey and earthy flavor from the guajillo pepper makes it more comforting. Plus you can serve them to anyone. Because let’s be honest not everyone likes spicy food. If you are serving these tacos for a party, like a Super Bowl watch party you want our party food to be approachable.

There isn’t too much work to make these amazingly tasty tacos. So get ready to prep your tacos for any fun gathering.

Pulled Chicken Guajillo Pepper Sauce Tacos

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author atasteofwellbeing


  • 2 Bone-In Chicken Legs
  • 2 Garlic Cloves smashed
  • 1/2 Yellow Onion sliced
  • 1/2 cup Chicken Stock Low Sodium
  • 1 TBLS Olive Oil or Neutral Oil
  • 2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • Cilantro for garnish
  • Lime Juice for garnish
  • Fresh Tomato Slices for Garnish

Guajillo Pepper Sauce

  • 3 Dried Guajillo Peppers soaked in hot water
  • 1/2 cup Sauce left over from the chicken
  • 1 Lime, juiced
  • 1 TBLS Tomato Sauce
  • 1/4 cup Cilantro
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper


  1. 1. In a dutch oven or large pot heat olive oil over medium heat. Once hot add the garlic and onions. Let this saute for 2-3 minutes. 

    2. Season the chicken well with salt and pepper. Add the seasoned chicken legs to the pot. Let this cook for 5-7 minutes. Then add the chicken stock and bring to a light boil. Cover the pot and reduce the heat to low. Allow this to cook for 20-25 minutes or until the chicken reaches and internal temperature of 165 degrees. 

    3. Once the chicken has cooked remove it from the pot and allow it to cool. Once the chicken has cooled slightly shredded the chicken and mix together in a bowl with the onions from the pot. 

    4. Soak the dried guajillo peppers in hot water for 10-15 minutes while the chicken cooks to soften them. Once they have softened slightly remove the top of the pepper by cutting it. Place this in a food processor or high speed blender. Add the other sauce ingredients and blend until smooth. 

    5. Serve the tacos in corn tortillas with the sauce, a squeeze of lime, fresh cilantro and enjoy! 

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