Guest Author - Martha McKinnon
Authentic Mexican chicken tacos are made with shredded meat from whole chickens that are poached in seasoned liquid until fall-off-the-bone tender. While delicious, they take hours to make, which isn't always practical for super busy home cooks.
I recently discovered a recipe for easy chicken tacos with authentic Mexican flavor that can be ready in about 30 minutes. They are quick, delicious, and perfect for busy week night dinners.
Key ingredients in this easy Mexican recipe include butter, yellow mustard, worcestershire sauce and canned chipotle chiles in adobo sauce - smoked jalapenos packed in a spicy tomato sauce. The recipe calls for just 2 teaspoons of chipotles. The remaining chiles can be stored in an airtight container in the refrigerator for several days or frozen.
I like to serve my soft chicken tacos with shredded lettuce, grated cheese, chopped tomatoes, diced avocado, and sour cream. Rice and beans make nice accompaniments.
Easy Chicken Tacos Recipe
12 flour tortillas (6-inch)
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
Optional taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, diced avocado, and sour cream
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in 350 degree oven for fifteen minutes.
In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.
Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest. Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.
Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper.
Serve with tortillas and desired taco toppings.
Cook's Country Magazine
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