So I’m a little taco-obsessed. Maybe more than a little. OK, a LOT. We eat tacos probably every other week. Chicken tacos, shrimp tacos, pork tacos, super-amazing lobster tacos, and yes, even Old El Paso ground beef tacos. (And can I add that our new favorite stop on our long drives to and from Canada is (drum roll please!)…Taco Bell?! Yup. Beats those fast food burger joints any day.) I love tacos so much, I served them to 40 people at my annual Christmas party last year. I mean, who doesn’t love a taco party?
These chicken tacos are crazy easy. So easy, in fact, it makes me wonder why I make the ground beef ones. (Oh wait, those are yummy too!) But back to these chicken tacos: chicken thighs go into a pan with a mixture of canned fire-roasted tomatoes, chipotles and garlic. The whole delicious mess simmers in the pan until the chicken is falling-off-the-bone tender. Then you shred it and ta-daa! Taco greatness. I like to top these with creamy avocado, queso fresco, and pickled onions for a little crunch. (And in case you didn’t know, pickled onions make everything better…) They aren’t crazy spicy so I also add a little Cholula, my all-time favorite hot sauce. If you want more heat in the tacos themselves, add another chipotle. I leave them milder so the kids will eat them.
So bookmark or pin this one for your upcoming Cinco de Mayo festivities. Or make them todayfor the Cinqo de April. Any day is a good day for tacos!
- 3 cloves garlic, unpeeled
- 2 chipotle chilies in adobo sauce
- 1 14.5-oz. can fire-roasted diced tomatoes
- 2 Tbsp. olive oil
- 1 white onion, sliced
- ½ tsp. dried oregano, preferably Mexican
- 2½ lb. bone-in chicken thighs
- Corn tortillas
- Queso fresco
- Pickled onions
- A few cilantro sprigs
- Sliced avocado
- Put the garlic in a dry pan over high heat and cook, turning a few times, until it has some black spots on the outside. Remove from heat.
- When cool enough to handle, peel the garlic and combine in a food processor with the chipotles and canned tomatoes. Pulse until the mixture is a coarse puree.
- Peel the skin off the chicken thighs and discard.
- Heat the oil in a large skillet. Add the onion and season with salt and pepper. Cook until the onion is slightly browned, about 6 minutes. Stir in the tomato mixture and the oregano and a little more salt. Bring to a boil then arrange the chicken thighs in the sauce.
- Cover the pan and let the chicken simmer in the sauce until cooked through, about 30 minutes. Remove from the heat and set aside. NOTE: You can make it up to this point a day ahead.
- When the chicken is cooled, remove the chicken thighs and shred the meat off the bones. Discard bones and return the meat to the sauce.
- Warm the chicken in the sauce and adjust the seasoning if necessary. If the sauce is too thin, you can leave it uncovered and let it cook down for a bit.
- To assemble, heat the tortillas in a dry pan. Fill with some of the chicken and top with sliced avocado, pickled onions, queso fresco and a few cilantro leaves. Add hot sauce if you like or any other toppings you might want.