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Chipotle Chicken Tacos

Author Vianney Rodriguez

Ingredients

  • For Chipotle Chicken:
  • 2 tbsp extra virgin olive oil
  • 1 large onion thinly sliced
  • 3 garlic cloves minced
  • 1-28 ounce can diced tomatoes
  • 2 canned chipotles in adobo coarsely chopped
  • 1 cup chicken broth
  • Salt
  • Pepper
  • 3 cups shredded cooked chicken store bought rotisserie chicken or leftover cooked chicken, divided
  • For Crispy Taco Shells
  • 12 Corn Tortillas:
  • Cilantro Lime Crema – recipe below
  • 1 cup crumbled Cacique Queso Fresco
  • Sliced radishes lime wedges
  • For Cilantro Lime Crema:
  • 1 cup Cacique Crema Mexicana
  • ½ cup cilantro washed and chopped
  • Zest of 1 medium lime
  • Juice of lime
  • Salt
  • Pepper

Instructions

  1. For Chicken:
  2. 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.
  3. 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 heat and carefully place in a blender. Puree until smooth and season with salt and pepper and return to heat, add chicken and simmer on low. Stuff crispy tacos shells with chicken, top with queso fresco and drizzle with cilantro lime crema. Serve with sliced radishes and lime wedges.
  4. For Crispy Tacos Shells:
  5. Heat 1 cup oil in a heavy skillet over medium-high heat. Fry tortilla for 10-30 seconds on each side, until lightly golden. Try not to over crispy, this results in the taco shell breaking when trying to fill with chicken. Place on a paper towel lined plate to drain.
  6. For Cilantro Lime Crema:
  7. Add ingredients to a blender, blend until smooth – add more crema if needed. Season to taste with salt and pepper and serve with tacos.