Chipotle Chicken and Corn Tacos
Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like this dish for several reasons. First of all, I like that these tacos can be made ahead of time. I like to prepare all the components, and then assemble the tacos right before serving. Secondly, I like that I can make this whole taco meal in just about one hour. And, lastly, we all like the tender chicken, the sweet corn, and the salty queso fresco.
The Equipment I Used
- A Food Processor- I use this to chop up all the veggies. If you don’t have a food processor, you can mince up the veggies finely.
- A Dutch Oven- I like to use an enameled cast iron Dutch oven to braise my chicken. You can use any four quart or larger pot with a tight-fitting lid.
The Ingredients Needed for Chipotle Chicken and Corn Tacos
- Chicken- Use boneless chicken thighs. I always use Bell and Evans chicken because I find it to be the most tender.
- Chipotles in Adobo Sauce- You can find this in a can in the Hispanic section of your market.
- Chicken Stock- I always use my homemade stock. The recipe is below.
- Queso Fresco- I like to store this in the freezer.
- Corn- Use fresh corn on the cob.
- Lime Juice- Be sure to use freshly squeezed lime juice.
How I Made my Tacos and Salsa
- First, I braised the chicken. Your chicken should simmer, not boil.
- Next, I made the Roasted Corn Salsa.
- Finally, I toasted the tortillas and filled them with the tender and spicy chicken and the corn salsa.
If you like tacos you need to try these tender and spicy Chipotle Chicken and Corn Tacos.
Chipotle Chicken and Corn Tacos
Flour tortillas filled with braised chipotle chicken and roasted corn salsa.
Equipment
- Food processor
Ingredients
For the Braised Chipotle Chicken:
- 6 boneless, skinless chicken thighs
- 1 tsp. each garlic powder, black pepper, onion powder
- ½ tsp. kosher salt
- 1 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 2 cloves chopped garlic
- 1 cup chopped onions
- 4 plum tomatoes, chopped
- 2 tbsp. chipotles in adobo sauce
- 3 tbsp. tomato paste
- 1 cup chicken stock
To Assemble the Tacos:
- 8 six- inch flour tortillas
- 1 lime, cut in wedges
For the Roasted Corn Salsa:
- 2 ears corn on the cob
- 4 tsp. butter
- 1 cup halved cherry tomatoes
- 1 chopped avocado
- ½ cup crumbled queso fresco
- ¼ cup minced cilantro
- 2 tbsp. fresh lime juice
- 1 clove minced garlic
- 1 tbsp. extra virgin olive oil
- ¼ tsp. each kosher salt and pepper
Instructions
- Begin by making the Braised Chipotle Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
- Preheat the oven to 400 degrees
- As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
- While the chicken braises, make the Roasted Corn Salsa: Peel the husks off the corn and wrap each cob in some foil with two teaspoons of butter. Roast for 30 minutes. When the corn is done, cut the kernels off the cob. Mix the corn together with the rest of the salsa ingredients.
- Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned. You can wrap them in foil to keep them warm.
- When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
- To Assemble the Tacos: fill each tortilla with some of the chicken and the salsa. Serve with lime wedges.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
