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Friday, February 5, 2016

Tom's Quick Chipotle Chicken Tacos

At the cabin a few years ago, Tom was in charge of the meal and prepared a taco extravaganza. This was one of the favorite fillings and everyone wished they'd taken better notes that day. At a recent visit at my dad's I looked through my mom's old recipe files and found Tom's instructions. I want to make sure any of us can find them again.



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Tom's Quick Chipotle Chicken Tacos


Source: Rick Bayless, but not sure which book
Serves:  8 or more 

4-5 c cooked and roughly shredded chicken (this is what a rotisserie chicken yields)
1 28-oz can tomatoes, drained
2 large cloves garlic, peeled and roughly chopped 
1-2 chipotle chiles en adobo, depending on preferred spiciness 
1 T adobo sauce from the can
2 T oil, vegetable or olive, your preference
salt to taste

Place tomatoes, garlic, chiles, and adobo sauce to a blender and process until smooth.

Heat oil in a large sauce pan or skillet over medium heat. Add the tomato mixture and cook for 10-15 minutes, stirring frequently. When it is slightly thickened add salt to taste, start with a half teas.

Add the chicken and heat through. Taste again for seasoning. You can add more chipotle, either the chiles (finely chopped), or the sauce if you want it more spicy.

Serve on hot tortillas (corn is best) with diced avocados, onion, cilantro, and queso fresco, if you have it. 

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