Saturday, April 3, 2010

Chipotle Chicken Tacos

"Best meal we have had in months." That is what my hubby said when he tasted these tacos. WHO KNEW?! 15 minutes and a taco recipe? Seriously, why were these not introduced to me earlier? Well, no matter what, I cannot tell you how happy I am that I now have this recipe. When I first read it I didn't think there was any way that these could possibly be as good as my Sister was making them out to be...well, guess what? THEY WERE BETTER. Want someone to love, Love, LOVE you? Make these...tonight.

Chipotle Chicken Tacos

Printable Version

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos
Recipe adapted from My Kitchen Cafe

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