Chicken in Chipotle Cream Tacos
I absolutely love spice, especially when it comes from peppers. Not only can they give the right amount of heat and spice to a dish, but they can have wonderful color too! I would have to say that chipotle peppers and cayenne peppers are my favorite. Anyways, I found a recipe for this a while back and finally got to make it last night with friends. It's got a great heat, flavor, and it's pretty cheap to make also!
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[i][b]Chicken in Chipotle Cream Tacos[/b][/i]
[b]Ingredients:[/b]
-3 boneless, skinless chicken breasts
-3 tsp olive oil, divided (2tsp, 1tsp)
-salt and pepper [i](a good tsp of each will do fine)[/i]
-1/2 of a 7oz can chipotle in adobo sauce [i](whole peppers and sauce, you can find this in the mexican/hispanic isle in your local grocer probably)[/i]
-2 large cloves of garlic, chopped roughly [i](you'll see why in a minute)[/i]
-3/4 cup milk
-1/2 white or yellow onion, sliced
-8oz baby bella mushrooms, sliced or chopped
-1/2 tbsp flour
-1/2 cup sour cream
-flour torillas
[b]Directions:[/b]
1. put the chipotle&adobo sauce, garlic, and milk into a food processor [i](or blender as I had to, poor chef in training is poor)[/i] and blend it together. Set that to the side.
2. Set the stove to medium heat and pour the 2 tsp of olive oil into a saucepan, heating it. Season the chicken breasts with the salt and pepper, and place them into the pan. Cook the chicken until completely done [i](about 10minutes on each side, maybe more or less as chicken can be very finicky)[/i]. Once the chicken is done, place them on a plate to cool for a minute [i](don't want burnt fingers!)[/i] and then tear/shred the chicken into medium chunks.
3. Keeping the heat at medium, add the other tsp of olive oil to the saucepan and saute the onions and mushrooms in there until the onions become translucent. Return the shredded/pulled chicken to the pan with the vegetables and turn the heat down to low.
4. Sprinkle the flour into the mixture, and stir in for about a minute. Add in the chipotle mixture after that, and evenly coat the chicken and veggies.
5. Turn off the heat and stir in the sour cream.
Serve in the tortillas [i](I suggest warming them up a bit, warm tortillas are awesome)[/i] and top with sour cream, cilantro, and/or pico de gallo.
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Using the smaller tortillas that my family buys, my friends, dad, and I all had about 12 tacos in total. Each of us basically had two tacos and were pleased with how it came out. For those of you that have problems with spice, this is a recipe that I wouldn't recommend as the chipotle and adobo sauce make it quite spicy. I can take the heat, but my friends thought that it was a bit hot for them.
On a side note, this recipe only cost about..13 bucks if that? Most will already have milk and maybe sour cream on hand, so a serving's price, at two tacos, would be maybe 2 bucks and some leftover cents. Easy on the budget, plentiful on the quantity of delish food~
------------------------------
[i][b]Chicken in Chipotle Cream Tacos[/b][/i]
[b]Ingredients:[/b]
-3 boneless, skinless chicken breasts
-3 tsp olive oil, divided (2tsp, 1tsp)
-salt and pepper [i](a good tsp of each will do fine)[/i]
-1/2 of a 7oz can chipotle in adobo sauce [i](whole peppers and sauce, you can find this in the mexican/hispanic isle in your local grocer probably)[/i]
-2 large cloves of garlic, chopped roughly [i](you'll see why in a minute)[/i]
-3/4 cup milk
-1/2 white or yellow onion, sliced
-8oz baby bella mushrooms, sliced or chopped
-1/2 tbsp flour
-1/2 cup sour cream
-flour torillas
[b]Directions:[/b]
1. put the chipotle&adobo sauce, garlic, and milk into a food processor [i](or blender as I had to, poor chef in training is poor)[/i] and blend it together. Set that to the side.
2. Set the stove to medium heat and pour the 2 tsp of olive oil into a saucepan, heating it. Season the chicken breasts with the salt and pepper, and place them into the pan. Cook the chicken until completely done [i](about 10minutes on each side, maybe more or less as chicken can be very finicky)[/i]. Once the chicken is done, place them on a plate to cool for a minute [i](don't want burnt fingers!)[/i] and then tear/shred the chicken into medium chunks.
3. Keeping the heat at medium, add the other tsp of olive oil to the saucepan and saute the onions and mushrooms in there until the onions become translucent. Return the shredded/pulled chicken to the pan with the vegetables and turn the heat down to low.
4. Sprinkle the flour into the mixture, and stir in for about a minute. Add in the chipotle mixture after that, and evenly coat the chicken and veggies.
5. Turn off the heat and stir in the sour cream.
Serve in the tortillas [i](I suggest warming them up a bit, warm tortillas are awesome)[/i] and top with sour cream, cilantro, and/or pico de gallo.
----------------------------------
Using the smaller tortillas that my family buys, my friends, dad, and I all had about 12 tacos in total. Each of us basically had two tacos and were pleased with how it came out. For those of you that have problems with spice, this is a recipe that I wouldn't recommend as the chipotle and adobo sauce make it quite spicy. I can take the heat, but my friends thought that it was a bit hot for them.
On a side note, this recipe only cost about..13 bucks if that? Most will already have milk and maybe sour cream on hand, so a serving's price, at two tacos, would be maybe 2 bucks and some leftover cents. Easy on the budget, plentiful on the quantity of delish food~
13 years ago
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