Easy Chicken Tacos
Flavorful, moist chicken topped with whatever Mexican toppings your heart desires, these ATK-inspired chicken tacos are hands-down my new favorite.
INGREDIENTS
2-3 tablespoons unsalted butter
4 garlic cloves, minced
2 teaspoons minced chipotle chiles in adobo sauce
½ cup orange juice (freshly squeezed, if possible)
1 Tablespoon Worcestershire sauce
¾ cup chopped fresh cilantro leaves
4 boneless, skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon yellow mustard (sounds weird, but the tacos won’t taste mustard-y)
Salt and pepper
12 (6-inch) flour tortillas, wrapped in foil and warmed in a 350 oven for 15 min
Optional Toppings:
Shredded lettuce, cabbage or coleslaw mix
Crumbled Cojita, or grated Monterey Jack or Cheddar
Diced avocado
Diced tomatoes and/or Chef Adam’s Salsa
Tabasco or Joshua Weissman’s Fermented Hot Sauce
Sour cream
PROCEDURE
POACH CHICKEN: Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
SHRED AND SAUCE: Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Toss until well combined, adding any amount of remaining cilantro to taste, and saving the rest for topping the tacos. Season with salt and pepper. Serve with tortillas.