Chipotle Chicken Tacos With Potatoes And Guacamole Food

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE

Steps:

• Begin filling:
• Preheat broiler.
• Soak ancho chiles in boiling water (1 cup), 5 minutes.
• While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
• Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
• Heat tortillas:
• Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
• Boil potatoes:
• Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
• Finish filling:
• Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
• Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
• Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
• Gently stir in potatoes and reheat.
• Serve chicken and potatoes with warm tortillas and accompaniments.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

CHIPOTLE GROUND BEEF TACOS

Steps:

• Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
• Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
• In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

SOUTHERN FRIED CHICKEN TACOS WITH BACON GRAVY

Steps:

• To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a ¼ teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours.
• To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside.
• To make the bacon gravy, heat a large sauté pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into ½ inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the sauté pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm.
• To fry the chicken, heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt.
• Heat a sauté pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm.
• Heat the mashed potatoes up by following the directions on the package. Keep warm.
• To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve.
• **If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger.
• Makes 8 tacos or serves 4.

POTATO-CHORIZO TACOS WITH AVOCADO SALSA

Steps:

• In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
• (Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
• As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
• Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
• Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)

CHICKEN TACOS WITH CHIPOTLE

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.