Chipotle Shredded Chicken Tacos
- π 3 chicken breasts
- πΆ 1 (7oz) can of chipotle peppers in adobo sauce
- πΏ Cilantro, as much as desired
- π§ 2 cloves of garlic
- π 1 lime, juiced
- π« 1 tablespoon of olive oil
- π₯ 1 tablespoon of chicken bouillon
- πΏ 1 teaspoon of cumin
- πΏ 1 teaspoon of oregano
- π§ 1/2 teaspoon of salt
- π§ 3 tablespoons of water
- π₯ 1/3 cup of sour cream
- π₯ 1/4 cup of mayonnaise
- πΆ 1/2 jalapeΓ±o
- π§ 1 clove of garlic
- πΏ Cilantro, as much as desired
- π The juice of one lime
- π§ Salt and pepper to taste
Transform your taco night with these flavorful Chipotle Shredded Chicken Tacos. With a smoky chipotle kick and a refreshing cilantro lime crema, these tacos promise a fiesta of flavors in every bite. Ideal for a family dinner or gathering with friends, featuring tender chicken breasts that are slow-cooked in a spicy chipotle sauce, complemented by a creamy cilantro lime dressing.
Transform your taco night with these flavorful Chipotle Shredded Chicken Tacos. With a smoky chipotle kick and a refreshing cilantro lime crema, these tacos promise a fiesta of flavors in every bite. Perfect for a family dinner or gathering with friends!
Ingredients
For the Chicken:
π 3 chicken breasts
πΆ 1 (7oz) can of chipotle peppers in adobo sauce
πΏ Cilantro, as much as desired
π§ 2 cloves of garlic
π 1 lime, juiced
π« 1 tablespoon of olive oil
π₯ 1 tablespoon of chicken bouillon
πΏ 1 teaspoon of cumin
πΏ 1 teaspoon of oregano
π§ 1/2 teaspoon of salt
π§ 3 tablespoons of water
For the Cilantro Lime Crema:
π₯ 1/3 cup of sour cream
π₯ 1/4 cup of mayonnaise
πΆ 1/2 jalapeΓ±o
π§ 1 clove of garlic
πΏ Cilantro, as much as desired
π The juice of one lime
π§ Salt and pepper to taste
Instructions
1- Prepare the Sauce:
- In a food processor, combine the can of chipotle peppers, cilantro, garlic cloves, lime juice, olive oil, chicken bouillon, cumin, oregano, and salt. Blend until smooth.
2- Cook the Chicken:
- Place the chicken breasts in a pressure cooker.
- Pour the blended chipotle sauce over the chicken.
- Add 3 tablespoons of water to the sauce remains in the processor, swirl, and pour over the chicken.
- Close the pressure cooker, ensure the pressure valve is sealed, and set it to the poultry setting for 40 minutes.
3- Shred the Chicken:
- Carefully release the pressure and open the cooker.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot to soak up the flavors of the sauce.
4- Prepare the Cilantro Lime Crema:
- In a blender or food processor, combine sour cream, mayonnaise, jalapeΓ±o, garlic, cilantro, lime juice, and a pinch of salt and pepper. Blend until smooth and creamy.
5- Assemble the Tacos:
- Toast corn tortillas in a dry skillet until slightly crispy.
- Fill each tortilla with a generous portion of shredded chicken.
- Drizzle with the cilantro lime crema and garnish with additional cilantro if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 tacos
Calories per Serving: Approximately 250 calories (without tortillas)
Nutritional Information (per serving without tortillas):
- Proteins: 24g
- Fats: 14g
- Carbohydrates: 6g
Equipment: Pressure cooker, food processor, skillet
Cooking Tips
- For extra flavor, marinate the chicken with half of the sauce beforehand and refrigerate for an hour.
- Adjust the spiciness by adding more or less of the chipotle peppers.
#tacos #chicken #chipotle #cilantro #spicy #mexicanfood #homemaderecipe #crema #delicious
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Comments