Smoky Chipotle-Tomato Shredded Chicken Tacos
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
Tender shredded chicken simmered in a smoky, tangy chipotle and tomato sauce, piled onto warm corn tortillas with cheese, red onion and coriander.
Always check the labels of the products you use.
Method
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Equipment
- large heavy pot or casserole (about 4 l) with a lid
- plate
- blender
- instant-read thermometer
- two forks
- frying pan
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 43.8 g |
| Carbohydrate | 47.9 g |
| of which sugars | 7.4 g |
| of which free sugars | 0.1 g |
| Fat | 17.2 g |
| of which saturates | 4.6 g |
| Fibre | 8.8 g |
| Salt | 2.33 g |
Protein per 100 kcal
8.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 1 tbsp neutral oil
- 700 g boneless, skinless chicken thighs
Sauce
- 1 large onion, thinly sliced about 180 g
- 3 garlic cloves, peeled and lightly crushed
- 1 tomatillo, husk removed, rinsed and roughly chopped about 100 g
- ½ tsp dried oregano (Mexican if you have it)
- ½ tsp ground cumin
- 400 g can fire-roasted or plain chopped tomatoes
- 2 chipotle chillies in adobo, chopped, plus 1 tbsp of the adobo sauce (check the label: distilled vinegar only) about 35 g in total
- 120 ml low-sodium chicken stock
- 1 bay leaf
- 3 g fine sea salt or table salt about ½ tsp
To serve
- 12 small corn tortillas (15 cm) about 312 g
- 60 g queso fresco or feta, crumbled (check the rennet)
- ½ small red onion, very thinly sliced
- 10 g coriander leaves
- 1 lime, cut into wedges
- 1
Brown the Chicken. A dry surface browns far better than a damp one, so pat the chicken thighs dry before they go anywhere near the pot. Heat the oil over medium-high heat until shimmering, then lay the thighs in a single layer and cook for about 4 minutes per side until deep golden-brown. Lift them onto a plate once coloured; they'll finish cooking later in the sauce.
- 2
Build the Sauce Base. With the chicken out of the pot, turn the heat to medium and add the sliced onion and garlic to the fat left behind, cooking for about 5 minutes until the edges catch colour. Stir in the chopped tomatillo and cook for a further 4 minutes until it softens and browns in patches, then add the oregano and cumin for 30 seconds until their aroma lifts. Finish by stirring in the tinned tomatoes, chopped chipotles and adobo sauce, scraping up the browned bits from the base of the pot, since that stuck-on colour is pure flavour that would otherwise go to waste.
- 3
Blend the Sauce. Pour the sauce carefully into the blender, leaving the lid's centre cap open and draping a folded tea towel over the top so steam can escape safely. Blend for about 30 seconds until completely smooth. Hot liquid expands suddenly when blended in a sealed jug, so venting the lid and shielding it with a towel stops the lid blowing off.
- 4
Simmer the Chicken. Once the sauce is back in the pot, stir in the stock, bay leaf and salt and bring it to a boil. Nestle the chicken and its resting juices into the sauce, cover, and lower the heat to a gentle simmer for 20-25 minutes. Check the thickest piece with an instant-read thermometer for 74°C, the point at which the meat is both safe and tender enough to pull apart.
- 5
Shred the Chicken. Lift the chicken onto a plate and let it rest for 5 minutes before pulling it into strips with two forks, discarding the bay leaf as you go. A short rest lets the juices settle back into the meat rather than running straight out the moment it's shredded, so the strands stay moist.
- 6
Thicken and Taste. Back in the pot, return the shredded chicken to the sauce and simmer uncovered for 8-10 minutes, stirring often, until the sauce clings to the meat rather than pooling around it. Taste before adding any extra salt, since the cheese still to come is already salty. The uncovered simmer lets excess water evaporate, thickening the sauce naturally without flour or cornflour.
- 7
Warm the Tortillas. Heat a dry frying pan over medium-high heat and warm the tortillas one or two at a time, about 20-30 seconds per side, until soft, pliable and lightly speckled. Stack them inside a folded clean tea towel as they come off the pan so they steam gently and stay soft. Dry heat softens the corn's starch just enough without drying the tortilla out.
- 8
Fill and Serve. Spoon the chicken and its sauce into each warm tortilla, then top with crumbled cheese, sliced red onion and coriander. Serve straightaway with lime wedges on the side for squeezing over, while the tortillas are still warm and pliable.
Storage
Cool quickly and refrigerate within 1 hour; use within 3 days. Reheat once, covered, until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
