Chicken Tacos With Chipotle Recipe (2024)

Rick Bayless has a no-fail microwave method for steaming corn tortillas. I've been using it for years:
With a microwave: Dribble 3 tablespoons of water over a clean kitchen towel, then wrap your cold tortillas in it (you can also use damp paper towels). Slide the package into a microwaveable plastic bag and fold the top over-don't seal it. Microwave at 50% power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 to 3 minutes before serving.

25 ingredients make a quick easy weeknight dinner?

I buy a big family pack of 8 or 10 chicken thighs (I take the skin off before cooking), simmer and shred the whole thing. I freeze 2-person servings of the shredded meat (2-4 oz per person) with some of the broth in each bag, for a truly quick meal. Any extra broth is great for chicken soup later on. I make this often and try to always have some on hand!

All the canned adobo is this way, but it is delicious. I use it VERY sparingly in various dishes. for e.g. in a pot of chili, I will season the (in my case ground turkey) meat with cumin, coriander, oregano, thyme, a pinch of a few different chili powders (garancha, serrano etc). Then finely chop one or two of the canned chipotle peppers (from the canned adobo), and a few teaspoons of the sauce. It still gives you that great smoky taste with no distress.

I'm not sure when this was a good idea. It is a much better idea to use this method with a glass or ceramic dish rather than a plastic bag. "Microwaveable" plastic is questionable at best. Certainly, a regular ZipLock back or similar product is unhealthy. If you trust that your bag is microwaveable, never re-use it.

Delicious. I scraped the seeds out of the of the chipotles, but otherwise used the recommended number of chilies. The result was warm and smokey, but not uncomfortably hot.

This is a fantastic, delicious taco. Hard to improve, but not impossible. One way to make them even more flavourful is by capturing ALL the flavor contained in the cooking stock, instead of just some of it. Don’t strain the broth immediately after removing the chicken. Leave it be. Add back the bones and skin removed from the chicken and continue simmering, at low heat, until it’s reduced to about the volume you want to add back at the end. Then strain and add to chicken/chili.

Yoga mom is correct with her way to steam tortillas. I've used Rick Bayless' idea for years. Works with flour tortillas as well.

I’ve made this several times and it is absolutely delicious. My go to chicken taco recipe, and when served to company always get compliments. There is great depth to the flavor. One tip, if there is extra broth, use it and just simmer until it is evaporated. Gives an even deeper flavor. Love this

I used half a small can od chipotle salsa and it was delicious without being to hot.

This is great! Using leftover rotisserie chicken, this meal comes together in half an hour! Chipotle and adobo makes the chicken taste so good. A fantastic weeknight recipe!

These were the perfect addition to Superbowl Sunday. Prepped them earlier in the day and reheated the chicken mixture at halftime while I heated the tortillas. Don't skimp on the toppings as they truly enhance the flavor. The chicken is so good that I am thinking it would make a great base for a "taco salad."

Cooked per directions, and it turned out great! It was a little too spicy for the wife, so will use less chiles in the future. Leftover chicken was great in quesadillas and mixed with eggs for breakfast tacos.

Great. An easy and excellent recipe. I only minced half an onion. I used two chiles and it come out pretty hot, like nostril-burning-hot, but we like it that way. I'll do it again and again. Thank you!

This was delightful!! I couldn't find the nutritional information, could it be added?

This recipe is so good. I have made it again and again. Adjust the amount of chipotle peppers for your spice level. Sometimes I make the chicken as per the recipe. Sometimes I start with rotisserie chicken. Both good. We top with Cojita cheese or queso fresco and cilantro.

Substituted chicken with shiitake mushrooms and it was delicious! Also, added a dollop of cream cheese to tone down the heat of the chipotle.

Such an easy summer meal. We like to add pickled red onions.

Serve with cilantro lime taco slaw

made a double batch and have been eating it for days. If you let the chicken sit in the DELICIOUS broth for a few days in the fridge and then stir in some Greek yogurt it is literally finger-lickin good

Really really good, but very spicy. I added only one chipotle pepper and took out the seeds, and a little less adobo than called for and it was way too hot for the kids, even a little hot for me, but VERY good flavor.

This was quite tasty, though a lot of work. If I make it again I will back off on the chipotle in adobo since it was a little spicy for me

Excellent. Per pantry, poached 1 lb of chicken “tenders,” which cooked in ~10 mins. Omitted allspice, which I don’t like. Used 1/2 can chipotles in adobo broth. Toppings: crumbled feta (cow), chopped jalapeño, chopped onion, cabbage. Corn tortillas. Yum!

This recipe also works great cooked for 12 minutes in a pressure cooker.

"Until sauce has thickened"...what sauce? There's literally no sauce, if you follow the directions.

Texan here. I always use the full can of peppers, seeds and sauce and all, to achieve sufficient kick (for a Southerner’s palette). Otherwise this recipe is perfect.

What a great and easy recipe. Big hit with my teens. Was wondering if honey would be a good addition and sounds like many have tried with great results. I may top with pickled red onions next time, too. So good.

First modification I used for this recipe was adding a fourth chili pepper and only 1 or 2 tablespoons of the adobo sauce. Second, I usually save about a cup of the broth and add it back in towards the end into the skillet. I also then add just over half a teaspoon of adobo seasoning, stir it into the chicken, and let that simmer over a medium-low / low flame for about 20 to 30 minutes allowing that broth to cook out and reduce into a delicious sauce.

I wrap corn tortillas in a lightly damp paper towel, put on a plate, and nuke at high power for 35–40 seconds. Let sit for a minute or two. That's it.