Category: Poultry - Fresh

Chipotle Chicken Tacos     

Ingredients:
Marinade:
5 garlic cloves, peeled
1 can chipotle peppers in adobo sauce
Salt and pepper, to taste
1 1/2 - 2 pounds chicken tenders

Pickled Red Onion:
1/2 cup apple cider vinegar
1/2 cup water
1 tsp. salt
1 Tbsp. sugar
thinly sliced red onion

Lime Crema:
1 cup sour cream
1 garlic clove, grated
zest of 1 lime
juice of 1/2 lime
1 Tbsp. thinly sliced scallions
1 Tbsp. chopped mint
1 Tbsp. chopped cilantro

Tacos:
oil for grill
warm tortillas
2 cups thinly sliced Napa cabbage
avocado, sliced
Queso Fresco, crumbled
Pickled red onions

Preparation:
Put the garlic cloves in a food processor, process until finely chopped. Add chipotle peppers with their sauce and season with salt & pepper. Process until smooth, stopping and scraping sides occasionally. Season the chicken with salt and pepper and transfer to a large ziploc bag. Add the chipotle marinade, toss to coat. Let sit at room temperature 15-45 minutes or refrigerate overnight.

In the meantime, combine apple cider vinegar, water, salt, sugar, and red onion. Let pickle 30 minutes.

Mix together sour cream, grated garlic, lime zest, lime juice, scallions, mint, and cilantro. Season with salt & pepper, set aside.

If refrigerated, let chicken come to room temperature. Preheat grill or grill pan to medium-high. Remove chicken from marinade, oil the grill grates, then grill chicken on both sides until cooked through, about 5 minutes per side.

Transfer to a cutting board and let rest 5-10 minutes to allow the juices to redistribute. Shred the chicken.

Pile chicken into warmed tortillas and to with napa cabbage, avocado slices, lime crema, pickled red onions, and crumbled cheese. Serve with remaining crema at table.

Recipe courtesy of Montana Max and Honeycomb Kitchen Shop
www.MontanaMaxBBQ.com
www.HoneycombKitchenShop.com

Date added: 2022-05-18
Number of visits: 2286