Tacos on the 10th are always a little special, since we were married on 10/10 and were so caught up in the festivities we did not eat much. By the time we got back to the hotel, room service was shut down and we needed food! So we hopped in my Del Sol in our wedding attire and finally found a taco bell that was open. I still have taco stains on my wedding dress.
This is my take on a recipe I found in the Dec 11 issue of Food & Wine. As usual I lightened this recipe up a bit, a little less oil, a little more stock. I made is last night and it was awesome! Not to spicy, just saucy chicken goodness 3 ways in corn tortillas, corn & flour tortillas and sopes!
2 TBSP olive oil
2.5 lbs chicken thights, skin removed
1 large onion, thinly sliced
3 cloves of garlic, minced
1 28 oz can diced tomatoes
2 canned chipotles in adobo, chopped
1 c chicken broth + more for deglazing the pan
24 corn tortillas
2 oz corija cheese, crumbled
Shredded cabbage or lettuce
In a large non stick pan over medium high heat, heat oil until shimmering and add chicken, brown on each side.
Preheat oven to 350.
Remove chicken to 13×8 baking dish, pour fat juice over chicken. Deglaze pan with a little chicken stock, about 1/4 c. Add onions, cook for 5 minutes until softened and starting to brown, add garlic, cook 30 seconds. Add tomatoes, chipotle, and broth. Cook for 20 minutes till slightly thickened.
Remove from heat, allow to cool a bit. Blend in a blender, food processor, etc. Pour over chicken and bake for 1 hour until chicken is easily shredded with a fork.
Shred chicken. Return to sauce. Heat tortillas in a dry skilled. Top with chicken, cheese, radishes, etc.
Makes about 24 tacos.
4 WW PP per taco.