If there’s one thing Geoff and I can’t get enough of, it’s tacos. We eat them at least once a week! The girls aren’t quite as into them as we are… Lizzy rips hers apart and eats all the pieces separately, and Abby only likes beans and cheese in hers. I usually have taco-seasoned ground turkey or shredded chicken in the freezer for easy and quick taco nights, but occasionally it’s nice to try something new and put a little more effort into it. This chipotle chicken was so delicious! I only recently discovered how awesome chipotles in adobo are, and now I want to put it in everything. A little definitely goes a long way, though, so use it with caution. We topped ours with crumbled queso fresco, romaine lettuce, salsa, and sour cream, and they were delightful!
Chipotle Chicken Tacos
Mel’s Kitchen Cafe
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) 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, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
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. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper.