Savory Chipotle Chicken Tacos

I love the savory, slightly sweet, slightly spicy, tangy, and crunchy bite of these tacos. Layering flavor and texture create a mouthful that’s worth repeating repeatedly. Poaching in a blend of Chipotle peppers, Worcestershire sauce, freshly squeezed orange juice, cilantro, mustard, garlic, and butter gives the chicken an intense yet balanced flavor.

 

 

Melt butter in a large skillet over medium-high heat. Add garlic and Chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, broth, and ½ cup cilantro, and bring to a boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

 

Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5-10 minutes. Take off the heat, whisk in mustard. Add remaining cilantro to skillet and toss until well combined. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Season with salt and pepper.

 

 

Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Blend well to emulsify the olive oil. Use immediately or refrigerate until ready to use. Best if used the same day it’s prepared.

 

 

Combine all vegetables in a bowl and gently toss with a small amount of lime vinaigrette. Do not over-dress, you may have leftover vinaigrette as the goal is to coat the slaw lightly.

 

Using a mortar and pestle pound the garlic cloves and salt into a paste, transfer to a lidded jar along with the lime juice, olive oil, and pepper, and shake well.

 

 

Lightly char the tortillas either in a lightly oiled pan or on the grill, folding in half when they are hot to create a pocket.

 

 

Fill with Chipotle chicken, top with slaw, grated cheese, and Jalapeño Cilantro Salsa, serve warm.

 

 

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 3 Chipotle chiles in Adobo sauce, minced plus 1 teaspoon of the Adobo sauce
• 1 cup freshly squeezed orange juice
• 1 tablespoon Worcestershire sauce
• ¾ cup chopped fresh cilantro leaves
• 4 boneless, skinless organic chicken breasts (about 1½ pounds)
• 2 teaspoons yellow mustard
• 1½–2 cups of chicken broth
• Kosher Salt and Pepper
• ½ grated jack or white cheddar cheese
• 12 (6-inch) corn or flour tortillas

• 4–5 Jalapeños, seeded, deveined, and cut in large chunks
• 1 medium-sized bunch of cilantro, (approx 1 cup of packed cilantro leaves)
• 2 garlic cloves
• Juice of 2 limes
• ½ cup of olive oil
• Kosher Salt to taste

• ½ cup shredded purple cabbage
• ½ cup yellow pepper, cut into strips
• ½ cup of cherry tomatoes, halved
• ½ avocado diced

• 1 large lime, juiced
• 2 garlic cloves
• ¼ extra virgin olive oil
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly cracked pepper

1. Melt butter in a large skillet over medium-high heat. Add garlic and Chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, broth, and ½ cup cilantro, and bring to a boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

1. Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5-10 minutes.
2. Take off heat, whisk in mustard.
3. Add remaining cilantro to skillet and toss until well combined.
4. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Season with salt and pepper.

1. Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Blend well to emulsify the olive oil.
2. Use immediately or refrigerate until ready to use. Best if used the same day it’s prepared.

1. Combine all vegetables in a bowl and gently toss with a small amount of lime vinaigrette. Do not over-dress, you may have leftover vinaigrette as the goal is to lightly coat the slaw.

1. Using a mortar and pestle pound the garlic cloves and salt into a paste, transfer to a lidded jar along with the lime juice, olive oil, and pepper and shake well.

1. Lightly char the tortillas either in a lightly oiled pan or on the grill, folding in half when they are hot to create a pocket.
2. Fill with Chipotle chicken, top with slaw, grated cheese, and Jalapeño Cilantro Salsa, serve warm.