Chipotle chicken tacos
 
Prep time
Cook time
Total time
 
Chipotle chicken tacos with fire-roasted tomatoes, topped with queso fresco, avocado and pickled onions.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Peel the skin off the chicken thighs and discard.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/chipotle-chicken-tacos/