Chicken Tacos With Chipotle

By David Tanis

Published January 26, 2016

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
5(1,822)
Comments
Read comments

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Featured in: Chicken Tacos Let You Think Fast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE TACOS

  • 4 large bone-in chicken thighs, about 1 ½ pounds

  • 3 scallions, left whole

  • 1 bay leaf

  • 1 thyme branch

  • 3 black peppercorns

  • 1 allspice berry

  • 2 cloves

  • Kosher salt

  • 3 tablespoons olive oil

  • 1 medium yellow onion, finely diced

  • 2 garlic cloves, minced

  • ½ teaspoon ground cumin

  • 2 or 3 chipotle chiles in adobo, chopped

  • 3 tablespoons adobo sauce, from the can

  • ½ cup broth (use broth from simmered chicken)

  • 8 fresh corn tortillas

FOR GARNISH

  • 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

  • Thinly sliced serrano chile

  • Thinly sliced radishes

  • Sliced avocado

  • Crumbled queso fresco or mild feta cheese

  • Crème fraîche or Mexican crema

  • Cilantro sprigs

  • Dried oregano

  • Lime wedges

Ingredient Substitution Guide

Preparation

  1. Step 1

    Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and ½ teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

  2. Step 2

    Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

  3. Step 3

    Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

  4. Step 4

    Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,822 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Yogamom

Rick Bayless has a no-fail microwave method for steaming corn tortillas. I've been using it for years:
With a microwave: Dribble 3 tablespoons of water over a clean kitchen towel, then wrap your cold tortillas in it (you can also use damp paper towels). Slide the package into a microwaveable plastic bag and fold the top over-don't seal it. Microwave at 50% power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 to 3 minutes before serving.

jeff willowbrook

25 ingredients make a quick easy weeknight dinner?

Belinda

I buy a big family pack of 8 or 10 chicken thighs (I take the skin off before cooking), simmer and shred the whole thing. I freeze 2-person servings of the shredded meat (2-4 oz per person) with some of the broth in each bag, for a truly quick meal. Any extra broth is great for chicken soup later on. I make this often and try to always have some on hand!

Rice&Bean

For chicken breast: highly recommend brining the chicken + air fry. Brine the chicken with the spices (and I added garlic powder and 1 quartered lime/lemon juice to it) and leave overnight. I air fried the chicken breast (no oil, 375 degrees, about 25 min. turning halfway through and temping to 165).Then follow the rest of the steps the way the recipe intended--just maybe watch the salt bc of the brine. Takes a little longer, but make a big batch for healthier meal prep + delicious.

Sandia

Whenever I open a can of chipotles in adobo, I just whirl the whole thing up with my stick blender. Saves chopping the peppers. I had some leftover cooked chicken and broth from a store-bought roast chicken, so just used that in the recipe; very easy and tasty!

l Raasch

The tacos are delicious with lots of flavor, but the recipe needs a few clarifications. In the ingredient list, it doesn’t specify “skin on” chicken, although in the instructions, it later says to remove the skin after cooking the chicken. Personally, I prefer to remove the skin before boiling to reduce the amount of fat in the broth.

Lex

The recipe may not specifically call for "skin-on" thighs, but it does call for bone-in thighs, which always have the skin on them.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.