CRISPY CHIPOTLE CHICKEN TACOS

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CHIPOTLE CHICKEN TACOS

Yield 4-5

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Ingredients

• 1.5 lbs chicken thighs, boneless
• 1/4 cup neutral oil
• 10 corn tortillas
• 2-3 cups of chihuahua cheese

Marinade:

• 3 chipotle peppers in adobo
• 5 cloves garlic
• 1 tbsp oil
• 1 large lime, juiced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp black pepper
• 2 tsp salt

Dipping Sauce (Chipotle sour cream):

• 1 cup sour cream
• 1/4 cup chipotle sauce or chipotle hot sauce
• 1 lime, juiced
• 1 tsp chili powder
• 1 tsp paprika
• salt to taste

To Assemble:

• lettuce
• tomato
• lime juice
• hot sauce (I used an al pastor sauce)

Instructions

1. Start by making the marinade. In a food processor, combine the chipotle peppers in adobo, peeled garlic cloves, and a splash of oil. Squeeze in the juice of a large, fresh lime, then add cumin, oregano, black pepper, and a generous pinch of salt. Blend until smooth.
2. Place the boneless chicken thighs in a large bowl or container and pour the chipotle marinade over the top. Use your hands or tongs to ensure each piece is thoroughly coated, massaging the marinade into the meat. Cover and refrigerate for at least an hour, or as long as possible.
3. When ready to cook, heat a pan or grill over medium-high heat. Drizzle with a little neutral oil and lay the marinated chicken down in an even layer. Cook until the chicken is charred in spots, fully cooked through, and the edges are beautifully crisp—flip as needed to get even browning. Remove from the heat and let rest for a few minutes before chopping into small, bite-sized cubes.
4. Meanwhile, heat a flat top or large skillet and drizzle with a bit of oil. Place corn tortillas directly onto the hot surface and sprinkle generously with Chihuahua cheese. Let the cheese melt slightly, then spoon the chopped chicken over one half of each tortilla.
5. Fold each tortilla in half over the filling to form a taco and press down gently. Continue toasting until the tortillas are golden and crispy on both sides.
6. To assemble, top each taco with a few spoonfuls of diced tomato, a squeeze of fresh lime juice, and a drizzle of spicy al pastor sauce (or your favorite hot sauce). Finish with a handful of shredded lettuce.
7. To make the dipping sauce, stir together sour cream, chipotle sauce or hot sauce, fresh lime juice, chili powder, paprika, and salt to taste. Mix until smooth and pour into a small serving bowl.
8. Serve the crispy chipotle chicken tacos hot off the skillet, with the chipotle sour cream on the side for dipping. Enjoy!

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