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Chicken Tacos Recipe

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This recipe for Chicken Tacos is from Enjoy Your Meal - Bon Appetit! - Buon appetito! - Mangia! - Smacznego! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. orange juice
4 tbsp. butter
1-2 tsp. minced garlic (I use the stuff in the jar)
2 canned chipotle chiles in adobo sauce – remove seeds and roughly chop (note - this is not 2 cans, just 2 chiles!)
2 tsp. adobo sauce (from the can)
2 tbsp. Worcestershire sauce
1 c. fresh cilantro leaves
3 lbs. boneless skinless chicken breasts
2 tsp. yellow mustard
salt and pepper
Directions:
Directions:
Combine orange juice, butter, garlic, chipotle chiles, adobo sauce, Worcestershire and fresh cilantro leaves. Put in blender, food processor, or use stick blender to pulverize so that the chiles and cilantro are finely chopped.

Pour liquid into large skillet, and add the chicken breasts. Bring to a boil, then turn heat down to med-low and simmer - covered, approximately 12 - 15 minutes – turning the chicken half way through the cooking.

Remove chicken breasts to a cutting board. I usually cut them in half and let them cool a few minutes – then shred the chicken into bite sized pieces with 2 forks or your fingers. It is important to shred – not chop the chicken.

Sauce:
Increase heat to med-high and cook the liquid in the pan until it is reduce to about ½ cup (it takes about 10 minutes). Remove liquid from heat and whisk in mustard. Add shredded chicken to sauce, and toss until well combined. Season with salt and pepper.

Serve with fresh flour tortillas, avacado, fresh cilantro, cheese and sour cream.

This freezes really well.
Personal Notes:
Personal Notes:
This recipe was passed along to us from Connie Tumm - it's a very easy recipe to make and so good! It sounds weird to add yellow mustard at the end - but it really makes it! You can make this recipe as spicy as you want it - it's easy to go overboard on the adobo chiles - they can be REALLY hot!!!

 

 

 

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