Saturday, March 15, 2014
Roasted Chicken Soft Tacos with Chipotle Salsa
Try as I might, I just can not get enough Mexican/Southwestern food. I crave spicy salsa with salty chips and tortillas stuffed with meats, charred crisp vegetables and a sprinkling of cheese. Its all just so darn tasty, easy to make at home and quite healthy as well.
For these soft tacos I roasted a regular bone-in, skin-on chicken thigh in a 400 degree oven for about 35-40 minutes. It was cooked perfectly and the skin was crisp like bacon. After letting the chicken rest until cool enough to handled I shredded the chicken, chopped up the crispy skin (there is no way I was going to let that perfectly crisp skin go to waste) and set it aside until it was time to assemble the tacos.
I briefly sauteed a thick sliced yellow pepper and 1/2 sweet onion in a very hot skillet just long enough to charr the vegetables, leaving them still crisp. Then, removed the pepper and onion from the skillet and let them hang out next to the shredded chicken.
For the salsa I combined the following in a food processor: 1 tomato, 1 clove garlic, 1 heaping tablespoon of chipotle puree, 1/4 of a large sweet onion, juice of 1/2 lime, a bunch of cilantro, a pinch of sugar and a teaspoon of salt. Pulse until desired consistency, but not too long, you want to leave it chunky.
Assemble the tacos by heating a flour tortilla and topping it with a smear of refried beans, some shredded chicken, pepper and onions, dollop of chipotle salsa and a sprinkling of grated moneterey jack cheese. Serve with warmed tortilla chips and the remaining salsa. I does not get any better...unless you pair it with and ice cold Margarita on the rocks with salt!
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