Learn how to make chipotle chicken tacos from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.
Today I’m going to show you how to make chicken tacos, but not just any chicken tacos. I’m going to tell you how to make chipotle chicken tacos. And the reason why I put chipotles in it is because I don’t like boring, unseasoned, unflavored chicken. This is going to be the best chicken taco you’ve ever had. So first I have boneless chicken thighs, nice dark meat, a little bit of fat in it. I have chipotles in adobo sauce, which you can find at your supermarket. That’s going to add a nice, smoky flavor, a lot of depth to the stock. Bay leaves, again a nice little aromatic that’s going to cook in there. So I right now have a vegetable stock going right now, nice, deep flavor, almost like a soup, because you really want this chicken to absorb a lot of flavor. So I’m going to put the chicken in here.
We’re looking at about two and half hours, maybe a little less to cook. You basically just want it to pull apart, almost like a shredded chicken. So then I’m going to add the chipotles, the aromatics. There we go. And here you have your stock now with your chicken, your chipotles in adobo, and your bay leaves, and you can just let that simmer for about two hours. And you will be so happy when that’s over. It is going to be the best taco you’ve ever had. All right, guys. Get really excited, because this is the moment we’ve all been waiting for. The chicken is falling off the bone, full of flavor. I have fresh tortillas here. I have our tomato salsa we made. I have table sauce, which is to add a little bit of spice to it, limes, and cotija cheese. So I have a nice pan, hot. We’re going to use two tortillas, because the meat is very full of juice, and it will break through one. So we always reinforce it with a second.
All right. So that’s cooking here, high heat. You want to get a little color if you can. In the chicken pot, I’m going to pull this up, and you can see I have this beautiful, shredded chicken falling off the bone. The chipotles are in here. They’re falling apart. It’s just going to be amazing when it all mixes together. So I’m going to focus on this tortilla right here. Don’t burn yourself. We have beautiful brown color here. It takes about 30 seconds a side, at most. So that’s pretty much done. I’m going to get my plate, because we’re getting ready for game time here. All right. Flip.
All right. There you go. So you see you have beautiful color here. It’s awesome. All right. Take the chicken. Strain the juice a little bit. Chop it up. Oh my God. It looks amazing. You can still see the seeds from the chipotle, which is going to give it a nice kick. Beautiful. Awesome. All right. There we go. Look at the beautiful shredded chicken, guys. Put a little chunky salsa on here. Awesome. Sprinkle some of the cotija cheese, which is similar to a Parmesan. It’s a salty cow’s milk cheese. A little bit of lime. Awesome. And then if you want to take it up a notch, put a little bit of hot sauce. Perfect. There you go. Now the moment we’ve all been waiting for. Chipotle chicken taco.
Awesome. See that juice? That’s why we have the second tortilla. Who wants dry chicken, though? Oh my God. Banging. That’s how you make a chipotle chicken taco.