Taco night is a regular occurrence at our house. Actually, any meal that we can serve with chips and salsa is a regular occurrence at our house. I tried to mix things up last Friday night and go a step above our normal ground turkey and taco seasoning. Enter the Cook’s Illustrated recipe for Chicken Soft Tacos posted on the blog Pink Parsley.
Tim’s response after taking his first bite? “This is definitely a recipe for when we have people over for dinner.” Well, alright. I like that response. And, honestly, I completely agree. The flavor of the sauce just works. It’s easy enough to throw together fairly quickly, but the taste makes it seems like you slaved away in the kitchen for hours. And, if you use uncooked flour tortillas from Costco, then you’re set. Trust me on this one. You will never go back to regular flour tortillas again. The tortillas take about 30 seconds to cook and they make tacos and quesadillas that much better.
We had guacamole salad (more on that in the next post), plus chips and tomatillo salsa with the soft tacos, and a margarita or two, while we watched NCAA basketball – prior to my bracket completing busting…
1 teaspoon canola oil
4 cloves garlic, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
3/4 cup chopped fresh cilantro, divided
1/2 cup orange juice
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 teaspoon yellow mustard
salt and pepper
flour tortillas, warmed
desired toppings (we used tomatillo salsa, and even put some of the avocado salad on top)
Heat the oil in a skillet over medium heat. Stir in the garlic and chipotles and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1/2 cup of the cilantro, Worcestershire sauce, and the orange juice.
Nestle the chicken into the skillet and bring to a simmer, cover, reduce heat to medium-low, and cook until the thickest part registers 160-165 degrees on a thermometer, about 12-18 minutes, flipping them halfway through.
Remove the chicken from the pan and transfer to a cutting board. Shred into bite-sized pieces using 2 forks.
Meanwhile, continue to simmer the sauce over medium heat until thickened and reduced to about 1/4 cup, about 5 minutes.
Remove from heat, and whisk in the mustard and remaining cilantro. Stir in the chicken, and season with salt and pepper to taste. Serve with warm tortillas and desired toppings.
From Cook’s Illustrated, Light and Healthy 2010 via Josie at Pink Parsley