🌮🔥 Happy Father’s Day, Fam!

Today we’re tipping our caps to one of the top dads in the Taco Tuesday Kingdom: Meat Church.

They’ve been blessing grills with sauces, rubs, and BBQ greatness for years, but what we really can’t stop binge-scrolling are their recipes. YouTube gold, smoky wisdom, full backyard legend behavior.

Today’s taco brings the fire: smoky ancho-marinated grilled chicken, charred until juicy, sliced up, and tucked into warm tortillas with salsa verde, cotija, and pickled red onions.

👇 Scroll down, grab a cold one, fire up the grill, and salute the great father’s in your life!

Cheers & hot sauce,
~ The Taco Tuesday Crew

P.S. Meet the Spicy Mango Margs perfect to wash down all the tacos!

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Just like a great taco, balance matters. Adding a little variety to the mix can go a long way. 🌮🔥

Recipe By: @MeatChurch

WATCH The VIDEO!

3 lbs chicken thighs 
Achiote seasoning to taste (sub Meat Church Hail Mary)
Tortillas
Pickled red onions
Salsa verde
Cotija cheese 

2 Dried ancho chilies
3T Chipotles in adobo 
3T Minced garlic
1 T Dried Mexican oregano
1/2 t Cumin
1/2 t Ground clove
2.5 T Meat Church Blanco
1/4 Cup Apple cider vinegar
1 Cup Orange juice

1️⃣ Make That Marinade Magic
Steep the ancho chiles in boiling water for a few minutes, just until they soften up and get blend-ready. Remove the stems, then add the chiles to a blender with just enough of that chile water to turn them into a smooth, smoky ancho paste.

2️⃣ Let The Chicken Take A Flavor Nap
Add all marinade ingredients, including that ancho paste, to a food-safe container and whisk until combined. Add the chicken thighs and mix until every piece is fully coated and tucked into the marinade. Cover and refrigerate overnight so the flavor can do its thing.

3️⃣ Fire Up The Grill
Light your charcoal. We used Meat Church Lump Charcoal and let it get nice and hot. Remove the chicken from the marinade, then season evenly with achiote seasoning or Meat Church Hail Mary seasoning.

4️⃣ Grill Until Charred & Juicy
Place the chicken on the grill and cook until each side has that beautiful taco-night char and the internal temperature reaches 165°F.

5️⃣ Slice It Up
Once cooked, slice the chicken thighs into juicy strips and set aside. Try not to snack too much before taco assembly. We believe in you.

6️⃣ Toast Those Tortillas
Toast your tortillas on a cast iron skillet or directly over the fire until warm, flexible, and lightly charred.

7️⃣ Build The Taco
Start with a toasted tortilla, then pile on the grilled chicken, salsa verde, cotija cheese, and pickled red onion.

8️⃣ Serve & Devour
Serve immediately and enjoy the smoky, saucy, char-kissed taco glory.🌶️

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