Chicken Adobo Tacos With Mexican Street Corn Recipes

MEXICAN STREET CORN CHICKEN TACOS

Steps:

• In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
• Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
• If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
• Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

MEXICAN STREET CORN CHICKEN TACOS

Steps:

• CHICKEN: Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes at room temperature or cover it and let it sit in the refrigerator for up to 8 hours. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through.
• STREET CORN: Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with a big pinch of salt and pepper. Taste and adjust as needed; set aside.
• SAUCE: whisk together the sour cream, mayo, lime juice, and 1 tablespoon of adobo sauce in a bowl. Taste and add additional adobo sauce and salt as desired.
• TACOS: Warm the tortillas, add chicken, a slice of avocado, street corn, and top with chipotle sauce. Serve with lime wedges if desired.

CHICKEN ADOBO TACOS WITH MEXICAN STREET CORN

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Shuck corn and rinse. Zest one lime, halve, and juice. Quarter second lime. Combine shredded cabbage, 1 tsp. olive oil, 2 tsp. lime juice, 1/2 tsp. salt, and a pinch of pepper in a medium mixing bowl. Mix together thoroughly and refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with a pinch of pepper. 2 Sear the Chicken Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken in hot pan and cook 4-5 minutes per side, or until browned. Transfer to one half of prepared baking sheet (no need to wipe pan clean). 3 Finish the Chicken and Roast Corn Place ears of corn on other half of prepared baking sheet and coat each ear with 1/4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Bake 8-12 minutes, or until chicken is golden brown, reaches a minimum internal temperature of 165 degrees, and corn is tender. Remove from oven and let chicken rest 5 minutes. 4 Make the Sauce In same pan used to sear chicken, combine tomato sauce, half the seasoning, and 1/2 cup water over medium-high heat. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Using two forks, shred chicken into bite-sized pieces and add to pan. Alternatively, chicken can be sliced into bite-sized pieces. Cook 2 minutes and remove pan from burner. Taste sauce, and add remaining seasoning (reserve a pinch for garnish) if more heat is desired. 5 Warm the Tortillas Stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate. 6 Plate the Dish Place a serving of cooked chicken in three tortillas and place on a plate. Garnish tacos with cabbage, half the sour cream, and lime zest. Add an ear of corn to the plate and garnish with remaining sour cream, remaining seasoning (to taste), and Cotija cheese. Serve with two lime wedges.

CHICKEN ADOBO TACOS

Steps:

• For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
• Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
• For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
• Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.

MEXICAN STREET CORN CHICKEN TACOS RECIPE

Steps:

• In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
• In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
• Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.