It's Taco Tuesday everyone! Tacos are such a staple in my house, except I usually make them as Carne Asada, or beef tacos. I decided to take on a different version by using deliciously seasoned shredded chicken that was cooked in a beautiful chipotle pepper and tomato sauce. I topped the tacos with a homemade guacamole, sour cream, cotija cheese, fresh cilantro, and of course a spritz of lime! These tacos had such an authentic taste and look to them and were some of our favorites that we have had in a while! If you love Mexican cuisine, then you're definitely going love this mildly spicy dish!
If you don't like a lot of heat in your food, you can use 1/2 a chipotle pepper instead of the 1 or 2 that is recommended.
I served these tacos with some chili and lime flavored tortilla chips that went perfectly with the homemade guacamole!
Mexican cuisine is truly one of my favorite kinds of food to cook and eat! The flavors are so powerful and can be spicy, refreshing, and even a little sour! Tacos can have all of those yummy flavors and that's why I love them so much! You can switch up the toppings however you like, by taking some off or even adding some more like lettuce, tomatoes, or olives.
This recipe calls for shredded chicken and the way I achieved this was by boiling the chicken in slightly salted water until the chicken was fully cooked. I then shredded the tender chicken using two forks. To pick the texture back up in the chicken I sauteed it a bit without any oil in a skillet to allow the chicken to gain some color and crisp up a bit. This is the method I chose but you can shred it any way you like!
Prep Time: 10 minutes Serves: 2 People
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS
1 Tbsp. Olive Oil
1 Medium Yellow Onion, chopped
3 Cloves Garlic, minced
1 Chipotle Pepper in Adobo Sauce, chopped
1 tsp. Oregano
1/2 tsp Cumin
10 oz. Canned Fire Roasted Tomatoes with Green Chilies
1/4 cup Chicken Broth
1 tsp. Salt
3 cups Shredded Chicken Breasts
6 Yellow Corn Tortillas
Sour Cream
Guacamole
Cotija Cheese
Cilantro
Lime Wedges
INSTRUCTIONS:
In a large skillet, heat up the olive oil over medium-high heat.
Add in the chopped onion and saute them for about 5-7 minutes until they become transparent.
Mix in the garlic with the sauteed onions and allow them to cook for a minute until fragrant.
Add in the chipotle pepper, oregano, and cumin and mix all of the ingredients together.
Pour in the fire roasted tomatoes, chicken broth, and salt and cook this mix on simmer for about 5-7 minutes until all of the flavors have combined.
Pour all of the contents into a blender and puree until smooth. Pour the pureed sauce back into the skillet and add in the shredded chicken.
Cook the chicken in the sauce for another few minutes to allow the chicken to pick up the sauce.
For assembly: spread the sour cream and guac at the base of the tortilla. Top the spreads with the flavored chicken and then top the chicken with the cotija cheese, cilantro, and a sprinkle of lime.
Enjoy!
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