Easy Peasy Chipotle Chicken Tacos
We are so here for #tacotuesday with these Easy Peasy Chipotle Chicken Tacos.
Our resident recipe writer @eatlikeagirl has come up with a cracking chipotle chicken taco recipe using our chicken thighs.
This recipe is super simple. I use proper Mexican corn tortillas here (you can buy them online or make your own easily). Of course use whatever you can get, and get the smallest size you can for tacos.
You can get chipotles in adobo as a paste or as whole chipotles in adobo in tins. Either are fine but do check how hot they are as they tend to vary.
For each person, I would estimate 6 tacos. Serve them with a salad of chopped cucumber, tomato, coriander and more of that lovely lightly pickled red onion.
Makes 12 tacos using 12cm corn tortillas
600g skinless boneless chicken thigh meat, cut into 1 inch dice
3 cloves garlic, peeled and finely chopped or crushed
2 tbsp chipotle in adobo (with the chipotles chopped if whole) - to taste, adjust and add more if you like it hotter
Boiling water as needed
2 tbsp cooking oil
Pickled red onions
1 red onion, peeled and cut in half and finely sliced 2 tbsp cider vinegar or white vinegar
12 x 12cm corn tortillas
2 limes, cut into wedges
Fresh coriander leaves
12 mild fresh chillies, sliced
200ml sour cream (substitute natural yogurt if you prefer)
Optional: chilli flakes, chilli oil to serve on the sour cream
Put the red onion slices and vinegar in a small bowl and mix well with your finger. Leave to the side as you prepare the chicken.
Heat 2 tbsp oil in a frying pan and fry the chicken until white all over. Add the garlic and chipotle and cook for a few minutes. Add a splash of freshly boiled water & top up as needed as it cooks to encourage the chicken to break down prevents burning. Cook for 20 minutes. Season, to taste.
Heat your tortillas gently for about 30 seconds on each side in a dry frying pan. Put them in a clean tea towel (ensuring they are well wrapped) where they will stay nice and warm until you need them.
Build your tacos with chipotle chicken in each tortilla, some sour cream, pickled red onions, chilli & coriander. Serve with lime wedges.
Recipe is Copyright © Niamh Shields 2020