This recipe was featured on mamiverse.com in 2013.
CHICKEN TACOS TWO WAYS
I enjoy hosting Sunday family dinner. The entire familia together enjoying a meal. But of course when the family gets together there is sure to be trouble…food choices.
Like with any gathering I host there must be choices, everyone must be satisfied and leave my home with a full, happy belly. My sister hates tomatillos, my niece can’t stand the site of chipotles and papi, well papi likes it all. He’s easy. And with so many kiddos at our table, many Sundays the easiest way to go is tacos! All the kids love tacos filled with shredded chicken drenched in a silky sauce and piled high with toppings.
Two sauces, two completely different flavors and two distinct colors, what’s not to love? A rich tomato sauce flecked with chipotles and a warm tomatillo based sauce perked up with cilantro were the options for the evening.
I saved myself time by picking up two pre-made roasted chickens and made the sauces the night before. Who knew?
The key to successful family dinner night, choices!
- For Tacos:
- 4 cups shredded cooked chicken (store bought rotisserie chicken or leftover cooked chicken), divided
- Sauces (recipes below)
- Toppings: queso fresco, cilantro, crema or sliced radishes
- Green Chicken Sauce:
- 6 tomatillos, husked and washed
- 1 jalapeño pepper
- Olive oil
- ½ small onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 TBSP honey
- Red Chicken Sauce:
- 2 TBSP extra virgin olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1-28 oz can diced tomatoes
- 2 chipotles in adobo, from can, coarsely chopped
- 1 cup chicken broth
- For Green Sauce: Place tomatillos, jalapeno, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes.
- Remove from oven and add to blender with cilantro, lime juice and honey. Blend until smooth, set aside.
- For Red Sauce: Add olive oil to the skillet over medium high heat, add onion. Cook, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes.
- Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes. Remove from oven and let cool 15 minutes.Transfer the sauce to a blender. Puree until smooth and season with salt and pepper.
- Assembling Tacos: Heat the tortillas over the flame of a gas burner or on a comal/griddle, until warm. In two large skillets over low heat, add sauce to each pan, add 2 cups chicken and cook until warm. Spoon some of the chicken mixture into each tortilla, top with queso, shredded cilantro, crema and radishes. Serve.