Easy Chicken Tacos
WHY THIS RECIPE WORKS We like the convenience of boneless, skinless chicken breasts in tacos, but they
can be dry. After trying a variety of cooking methods, we found that poaching produced
meat that was tender and moist. Chipotle chiles gave our poaching liquid a smoky,
full-bodied flavor and orange juice offered a touch of sweetness that tempered its
vivid acidity. For more robust flavor, we called on two kitchen staples: Worcestershire
mimicked the complex flavor of dark meat, and mustard added sharpness that balanced
the sweet orange juice and smoky chipotle. See the sidebars that follow the recipe.
SERVES 6
To warm the tortillas, wrap them in foil and heat them in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, chopped tomato, and sour cream.
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3 |
tablespoons unsalted butter |
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4 |
garlic cloves, minced |
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2 |
teaspoons minced canned chipotle |
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chile in adobo sauce |
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|
¾ |
cup chopped fresh cilantro |
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½ |
cup orange juice |
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1 |
tablespoon Worcestershire sauce |
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4 |
(6-ounce) boneless, skinless chicken breasts, trimmed |
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1 |
teaspoon yellow mustard |
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Salt and pepper |
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12 |
(6-inch) flour tortillas |
1. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in ½ cup cilantro, orange juice, and Worcestershire and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with aluminum foil.
2. Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-size pieces and return to skillet. Add remaining ¼ cup cilantro to skillet and toss until well combined. Season with salt and pepper to taste. Serve with tortillas.