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Chipotle chicken and corn tacos

Chipotle Chicken and Corn Tacos

Flour tortillas filled with braised chipotle chicken and roasted corn salsa.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

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.
Keyword Chicken
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