Monday, March 28, 2011

Easy Chicken Tacos

Cook's Country does it again!

These chicken tacos are delicious, quick, and easy. Their incredible flavor is the result of some unusual ingredients in a Mexican dish. Garlic and minced chipotle peppers are cooked in a tiny bit of butter. Orange juice and Worcestershire is brought to a boil and then chicken is added. The chicken is poached in this spicy sweet sauce until done. The cooked chicken is removed from the pan and rests while the sauce cooks down.

Orange juice and Worcestershire sauce are already kind of strange in tacos, but the next ingredient is even more unusual - mustard. A smidgen of mustard is whisked in and then the chicken, in its newly shredded form, is tossed in the sauce. The chicken is incredibly tender and full of flavor. Added to warmed tortillas with some sour cream, guacomole, and shredded cheese and it was one of the best tacos I've ever had.

The topping options are endless: corn, black beans, refried beans, lettuce, tomatoes, salsa... I also think these would be amazing as a topping for nachos or added to soup. Amazing Mexican food in minutes? Ole!

Easy Chicken Tacos

Cook's Country, August/September 2009

12 flour tortillas (6-inch) 3 tablespoons butter

4 garlic cloves, minced

2 teaspoons minced canned chipotle chiles in adobo sauce

1/2 cup orange juice

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 teaspoon yellow mustard

Salt and pepper

Optional taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, diced avocado, and sour cream

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in 350 degree oven for fifteen minutes.

In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest.

Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.

Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper.

Serve with tortillas and desired taco toppings.

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  1. I have been on a soft taco craving for awhile. I really need to get on that. This recipe looks great!

  2. Ole indeed! These look amazing! Thanks for sharing!

  3. Candy Girl: 2 things, 1-Thank you for visiting ( I normally don't have a 10 pound bag of chocolates available because like you, I would eat them as well.
    2- I like your blog a lot. Your post of “easy chicken tacos” is what is going to be for dinner tonight.

  4. We eat tacos A LOT at our house and I am always looking for new taco recipes to try. I think the orange juice and worcestershire sauce sound great together.

  5. I am bookmarking these immediately, they sound amazing! I'm so glad you've been sharing the Cook's Country recipes, they're one of my favorite sources.


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