Chipotle Chicken Tacos with Potatoes and Guacamole

Chipotle Chicken Tacos with Potatoes and Guacamole

Info

Rating
Calories
618.0
Protein
28.0
Sodium
186.0
Fat
29.0

Description

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.

Ingredients

2 dried ancho chiles, stemmed, seeded, and torn into pieces
1 cup boiling water
1/2 pound small (about 2" diameter) tomatoes
1 (1/2"-thick) slice from middle of a large white onion
3 garlic cloves, peeled
1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
1/2 teaspoon ground cumin
2 tablespoons cold water
12 fresh corn tortillas
1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2" cubes
1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2" pieces
2 tablespoons olive oil
guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

Directions

  1. Preheat broiler.
  2. Soak ancho chiles in boiling water (1 cup), 5 minutes.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
  6. 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.
  7. Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
  8. 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).
  9. 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.
  10. Gently stir in potatoes and reheat.
  11. Serve chicken and potatoes with warm tortillas and accompaniments.

Tags

    Food Processor Chicken Potato Tomato Broil Sauté Kid-Friendly Quick & Easy Dinner Lunch Tortillas Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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