Cinco de Mayo

2 May


Holy mother of eff. These are a revelation. Who would think butter, cilantro, chipotle and orange juice would be dynamite?

THE GREATEST CHICKEN TACOS EVER or Easy Chicken Tacos
America’s Test Kitchen
3 T. unsalted butter
4 garlic cloves, minced
2 tsp. minced canned chipotle chile in adobo sauce
3/4 c. chopped fresh cilantro
1/2 c. orange juice
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts
1 tsp. yellow mustard
salt & pepper
12 (6-inch) flour tortillas, warmed
shredded lettuce, grated cheese, diced avocado,
diced tomato & sour cream (for toppings)

Melt the butter in a 12-inch skillet over medium-high heat. Add the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in 1/2 cup of the cilantro, the orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer, covered, over medium-low heat until the chicken is cooked through, about 10-15 minutes (depending on thickness it might be more), flipping the chicken halfway through. Transfer to a plate and tent with foil.

Increase the heat to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken into bite-size pieces and return to the skillet. Add the remaining cilantro and toss until well combined. Season with salt and pepper. Serve with the tortillas and top with desired toppings.

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One Response to “Cinco de Mayo”

Trackbacks/Pingbacks

  1. Cinco De Mayo « Saucy Cherie - May 2, 2012

    […] We love stuffed roasted poblanos, and we’ve added a strong list of tacos to our arsenal: bright orange and cilantro chicken, sweet potato, lime and and chipotle chicken, and shrimp and […]

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