Chicken Tacos With Chipotle
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
- Total:
- Serves: 4 persons
Ingredients
- 4large bone-in chicken thighs, about 1 1/2 pounds
- 3scallions, left whole
- 1bay leaf
- 1thyme branch
- 3black peppercorns
- 1allspice berry
- 2cloves
- Kosher salt
- 3tablespoons olive oil
- 1medium yellow onion, finely diced
- 2garlic cloves, minced
- ½teaspoon ground cumin
- 2or 3 chipotle chiles in adobo, chopped
- 3tablespoons adobo sauce, from the can
- ½cup broth (use broth from simmered chicken)
- 8fresh corn tortillas
- 1small white onion, finely chopped, soaked in ice water for 10 minutes and drained
- Thinly sliced serrano chile
- Thinly sliced radishes
- Sliced avocado
- Crumbled queso fresco or mild feta cheese
- Crème fraîche or Mexican crema
- Cilantro sprigs
- Dried oregano
- Lime wedges
Instructions
Step 1
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.Step 2
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.Step 3
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.Step 4
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.