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CHICKEN TACOS TWO WAYS

Author Vianney Rodriguez

Ingredients

  • For Tacos:
  • 4 cups shredded cooked chicken store bought rotisserie chicken or leftover cooked chicken, divided
  • Tortillas
  • Sauces recipes below
  • Toppings: queso fresco cilantro, crema or sliced radishes
  • Green Chicken Sauce:
  • Ingredients
  • 6 to matillos 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:
  • Ingredients
  • 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
  • Salt
  • Pepper

Instructions

  1. For Green Sauce: Place tomatillos, jalapeno, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes.
  2. Remove from oven and add to blender with cilantro, lime juice and honey. Blend until smooth, set aside.
  3. 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.
  4. 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.
  5. 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.