Although husby would be happy if I made the same tacos every single Taco Tuesday, it's fun to switch it up with new recipes and new flavors. Enter: Chipotle Peppers in Adobo Sauce.
Chipotles are smoked, dried, jalapeños. When pureed with the adobo sauce they come in, they make a spicy, smoky red sauce that's totally different from the flavors I usually cook with on Taco Tuesday. I also switched it up and went with ground chicken this night. Living on the edge, I tell ya ;)
The Adobo Chipotle Ground Chicken was adapted from a Rachel Ray recipe in her June magazine. She inspired me to use ground chicken, which I almost never cook with so it was a nice change of pace. While the chicken was browning, I pureed an entire can of chipotle peppers in adobo sauce. I busted out our Baby Bullet (previously used for making baby food), but a small blender or food processor will work as well. You'll only need a couple tablespoons or so to flavor the chicken, so I used a little to make a chipotle crema and froze the rest in a ziplock baggie. After the chicken cooked for a bit, I added the spices, chicken stock, and the chipotle puree, and let it all simmer. Warning - the filling is going to be a bit spicy! To tone down the heat, try adding less of the chipotle puree.
I served the chicken in charred white corn tortillas (I just heated them up on a skillet), and topped the tacos with a chipotle crema (sour cream mixed with a bit of the chipotle puree). However, this was spicy/smoky on top of spicy/smoky. If you want to counterbalance the chipotle sauce, try sour cream on its own. I also added quick pickled red onions and jalapeños (to take the spice down, just pickle the onions).
I used our CSA corn and made Mexican Sweet Corn Cake (find the recipe I used here). I had to go to a few different stores to find masa, the very fine, dried, powdered corn used to make corn tortillas. I only used a small amount for the corn cake, so I'm excited to use the rest to make homemade corn tortillas! I also served the tacos with homemade beans. Oh. My. Word. These beans need their own post so come back tomorrow for the recipe!
Adobo Chipotle Chicken Tacos
1 tablespoon vegetable oil
1 lb. ground chicken
1 white onion, chopped
2 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground cumin
pinch ground cinnamon
1/2 cup chicken stock
2 tablespoons pureed chipotles in adobo
1 tsp. agave
For serving: white corn taco shells (heat and char in a skillet)
pickled jalapeño and red onion
Heat oil in a skillet and brown the ground chicken (3-4 minutes). Add onion, coriander, cumin and cinnamon, and stir. Add chicken stock, chipotle puree and agave. Simmer 10-15 minutes. Add a squeeze of lime before serving.
Pureed chipotles in adobo
Scoop out as much sour cream as desired into a small bowl. Add a very small amount of chipotle puree and mix. Add more chipotle puree to taste.
Quick Pickled Jalapeño and Red Onion
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon agave
salt and pepper
half red onion
In a medium bowl, whisk together red wine vinegar, olive oil, and agave. Season with salt and pepper, Add half a red onion and one chopped jalapeño. Let sit, stirring occasionally to mix.