CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE
This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016). Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.
Provided by Nicki Sizemore
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
- Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
- Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
- Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
- Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
- Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.
CHIPOTLE-LIME CHICKEN TACOS
Steps:
- Preheat the oven to 400 degrees F.
- Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
- Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
- In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
- Once the chicken has cooled, pull the meat from bones and shred.
- Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.
CHIPOTLE CHICKEN SALAD TACOS
Make and share this Chipotle Chicken Salad Tacos recipe from Food.com.
Provided by Kirstin in the Couv
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
- Season generously with salt, usually about a generous 1/4 teaspoon.
- Add the cabbage, carrot, onion, cilantro and chicken.
- Toss everything together and let stand for 15 minutes.
- Taste and season with additional salt if necessary.
- Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
- Serve with warm tortillas.
Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9
COPYCAT CHIPOTLE CARNITAS CRISPY TACOS
Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you're Chipotle fiesta ready.
Provided by EmKenBken
Categories Mexican
Time 32m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
- In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
- Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
- Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
- Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
- Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
- Assemble tacos:.
- Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.
Nutrition Facts : Calories 1010.8, Fat 73.3, SaturatedFat 25.2, Cholesterol 268.4, Sodium 2672.4, Carbohydrate 15.9, Fiber 1.2, Sugar 0.3, Protein 66.7
CHIPOTLE RANCH CHICKEN TACOS
Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.
Nutrition Facts :
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.
Categories Food Processor Chicken Potato Tomato Broil Sauté Kid-Friendly Quick & Easy Dinner Lunch Tortillas Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Begin filling:
- Preheat broiler.
- Soak ancho chiles in boiling water (1 cup), 5 minutes.
- While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
- Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
- Heat tortillas:
- Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
- Boil potatoes:
- Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
- Finish filling:
- Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
- Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
- Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
- Gently stir in potatoes and reheat.
- Serve chicken and potatoes with warm tortillas and accompaniments.
CHIPOTLE ROAST CHICKEN TACOS
The chipotle butter is also great for topping fish fillets or melting over pasta.
Provided by Marcela Valladolid
Categories Chicken Roast Kid-Friendly Low Cal High Fiber Dinner Tortillas Bon Appétit Back to School Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
- Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
- Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
- Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
- Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
- Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
CHIPOTLE BBQ CHICKEN TINGA TACOS
Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.
Provided by Brian McGrath
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
- Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
- Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
- Serve chicken mixture in tortillas.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g
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- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the cumin, paprika, salt, garlic powder, and oregano. Add the chicken and stir until the chicken is well coated in the seasoning. Pour in the water and add the chipotle pepper and chipotle in adobe sauce. Stir until well combined. Reduce heat to low and simmer for about 3 to 5 minutes or until mixture thickens, stirring occasionally.
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