Chipotle Chicken Tacos
Chipotle Chicken Tacos are tender chicken thighs simmered in a smoky chipotle sauce. Stuff into tortillas and add your favorite toppings.
Servings: 4 servings (2 tacos)
Ingredients
For the Chipotle Chicken
- 1 ½ pounds Boneless skinless chicken thighs trimmed
- 2 tablespoons Canola oil or vegetable oil
- 3/4 cup Diced white onion half of a medium sized onion
- ¾ cup Chicken broth
- 2 Chipotle chiles in adobo + 1 tablespoon adobo sauce
- 2 cloves Garlic
- 2 tablespoons Cilantro
- 2 teaspoons Cumin
- 1 teaspoon Dried oregano
- 1 ½ teaspoons Salt
For the Cilantro Lime Sour Cream
- ½ cup Sour cream
- 1 tablespoon Lime juice
- 1 tablespoon Cilantro chopped fine
- ¼ teaspoon Salt
For serving
- 8 Warm flour or corn tortillas
- 1 cup Fresh Pineapple Salsa more or less as needed
- 1 cup Pico de gallo more or less as needed
- Optional toppings: finely shredded purple cabbage, queso fresco or cotija cheese, shredded lettuce
Instructions
- In the bowl of a food processor or blender, combine diced onion, chicken broth, chipotle chiles, adobo sauce, garlic, 2 tablespoons cilantro, cumin, oregano and salt. Blend until smooth.
- Heat a large cast iron Dutch oven over medium-high heat. Add 1 tablespoon of oil. Cooking in batches, brown chicken for 2-3 minutes per side. Transfer to a plate. Add the other tablespoon of oil to brown the second batch of chicken.
- Add the sauce to the pot, scraping any brown bits from the bottom of the pan and bring to a boil. Nestle the chicken pieces into the sauce and reduce heat to a simmer. Cover pot, leaving just a small slit open for excess steam to escape. Cook on low for 40-45 minutes or until chicken is tender and can be shredded. Stir once or twice to make sure nothing is sticking to the bottom of the pot.
- While chicken is cooking, make the Cilantro Lime Sour Cream sauce. Combine sour cream, lime juice, cilantro, and salt in a small bowl. Store covered in the fridge until ready to serve.
- Remove pot from heat and shred chicken using 2 forks. If the sauce seems too thin, remove the chicken and boil the sauce until it thickens enough to coat the chicken. Return the shredded chicken to sauce and toss to coat.
- Serve in warmed tortillas or taco shells with shredded cabbage, fruit salsa, cotija cheese and cilantro lime sour cream sauce.
Nutrition
Calories: 340kcal | Carbohydrates: 5g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 1344mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
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