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Yield: 20-25
Miller Grove High School
00:40
Prep
01:30
Cook
02:10
Total Time
Ingredients & Directions
Directions
Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce
2 oz
Can chipotles in adobo sauce
2 teaspoons
Cumin
2 teaspoons
Coarsely ground black pepper
2 teaspoons
Dried oregano
1/2 cup
Red onion, chopped
4 cloves
Garlic, minced
1/4 cup
Fresh lime juice
2 teaspoons
Kosher salt
10-12
1
Small red onion, diced
4 ears
Fresh corn, husk and silk removed (Grilled) or Frozen Corn
3 Tablespoons
Butter
2
Medium poblano peppers (about 3/4 cup), charred, peeled, seeded & diced
2
Seeded & diced jalapenos (about 1/2 cup), charred, peeled
2 teaspoons
Ground cumin
1 teaspoon
Chili powder
1 teaspoon
Smoked paprika
Kosher salt & ground black pepper, to taste
1/2 cup
Fresh cilantro leaves, chopped
3 tablespoons
Fresh lime juice
1/2 cup
Mayo
1/2 cup
Light sour cream
3 teaspoons
Garlic powder
1 teaspoon
Onion powder
1 teaspoon
Dried dill
1/4 teaspoon
Salt, plus more to taste as needed
1/2 tablespoon
Fresh lime juice
1 teaspoon
Garlic clove, minced
Pepper to taste
1-2
peppers in adobo sauce* (NOT the entire can) chipotle
3-4 tablespoons
Water, plus more as needed to thin (if needed)
Grilled chicken thighs, sliced
Roasted Corn Salsa
Chipotle Ranch Dressing
20
White corn Tortillas
Frying oil, for frying tortillas (if desired, but can also be served not fried)
Cilantro leaves, cleaned and chopped for garnish
Lime wedges, for serving
- Combine all ingredients for marinade, except for the chicken in the bowl of a food processor or blender.
- Pulse several times to make a marinade paste.
- Place chicken breasts and marinade into a gallon size plastic bag and seal closed.
- Squish around the chicken and marinade so that all the chicken is fully coated.
- Refrigerate for a minimum of 3 hours.
- After chicken has marinated, pre-heat grill on high heat for 15 minutes.
- Remove chicken from marinade and discard bag with marinade.
- Place chicken on grill over direct heat and cook on each side for 8-10 minutes or until chicken is cooked to an internal temperature of 165°F.
- Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
- Remove cooked chicken from the grill and let rest for 5 minutes; chop into pieces.
- While chicken is marinating, prepare corn salsa.
- Place ears of corn on grill brushed with melted butter or use a cast iron skillet to char frozen corn in melted butter.
- If grilling corn, shuck kernel from the cob once done.
- Place in a bowl and add diced red onion.
- For peppers you can char on grill, open flames, or in the oven. Once charred allow to cool and remove skin and seeds then dice.
- Combine the remainder of ingredients in bowl with corn, peppers, and onions, and toss together.
- Season to taste and set aside.
- Combine all ingredients in a blender or food processor, and blend until completely smooth.
- Taste and adjust -- adding more seasonings, as needed, or increasing the chipotle peppers to heat preference.
- Thin with water if needed.
- If you want fried taco shells, heat a small amount of oil in a shallow pan, and fry the corn tortillas until desired crispiness; drain on paper towels and immediately fold in half with tongs to make taco shell shape.
- Assemble tacos by placing a small amount of chopped chipotle chicken in bottom and topping with the roasted corn salsa.
- Drizzle the chipotle ranch over the chicken and salsa, and garnish with fresh chopped cilantro and a lime wedge.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce from MGHS Culinary
Miller Grove High School
Yield: 20-25
00:40
Prep
01:30
Cook
02:10 Total Time
Ingredients
Directions
Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce
2 oz
Can chipotles in adobo sauce
2 teaspoons
Cumin
2 teaspoons
Coarsely ground black pepper
2 teaspoons
Dried oregano
1/2 cup
Red onion, chopped
4 cloves
Garlic, minced
1/4 cup
Fresh lime juice
2 teaspoons
Kosher salt
10-12
1
Small red onion, diced
4 ears
Fresh corn, husk and silk removed (Grilled) or Frozen Corn
3 Tablespoons
Butter
2
Medium poblano peppers (about 3/4 cup), charred, peeled, seeded & diced
2
Seeded & diced jalapenos (about 1/2 cup), charred, peeled
2 teaspoons
Ground cumin
1 teaspoon
Chili powder
1 teaspoon
Smoked paprika
Kosher salt & ground black pepper, to taste
1/2 cup
Fresh cilantro leaves, chopped
3 tablespoons
Fresh lime juice
1/2 cup
Mayo
1/2 cup
Light sour cream
3 teaspoons
Garlic powder
1 teaspoon
Onion powder
1 teaspoon
Dried dill
1/4 teaspoon
Salt, plus more to taste as needed
1/2 tablespoon
Fresh lime juice
1 teaspoon
Garlic clove, minced
Pepper to taste
1-2
peppers in adobo sauce* (NOT the entire can) chipotle
3-4 tablespoons
Water, plus more as needed to thin (if needed)
Grilled chicken thighs, sliced
Roasted Corn Salsa
Chipotle Ranch Dressing
20
White corn Tortillas
Frying oil, for frying tortillas (if desired, but can also be served not fried)
Cilantro leaves, cleaned and chopped for garnish
Lime wedges, for serving
- Combine all ingredients for marinade, except for the chicken in the bowl of a food processor or blender.
- Pulse several times to make a marinade paste.
- Place chicken breasts and marinade into a gallon size plastic bag and seal closed.
- Squish around the chicken and marinade so that all the chicken is fully coated.
- Refrigerate for a minimum of 3 hours.
- After chicken has marinated, pre-heat grill on high heat for 15 minutes.
- Remove chicken from marinade and discard bag with marinade.
- Place chicken on grill over direct heat and cook on each side for 8-10 minutes or until chicken is cooked to an internal temperature of 165°F.
- Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
- Remove cooked chicken from the grill and let rest for 5 minutes; chop into pieces.
- While chicken is marinating, prepare corn salsa.
- Place ears of corn on grill brushed with melted butter or use a cast iron skillet to char frozen corn in melted butter.
- If grilling corn, shuck kernel from the cob once done.
- Place in a bowl and add diced red onion.
- For peppers you can char on grill, open flames, or in the oven. Once charred allow to cool and remove skin and seeds then dice.
- Combine the remainder of ingredients in bowl with corn, peppers, and onions, and toss together.
- Season to taste and set aside.
- Combine all ingredients in a blender or food processor, and blend until completely smooth.
- Taste and adjust -- adding more seasonings, as needed, or increasing the chipotle peppers to heat preference.
- Thin with water if needed.
- If you want fried taco shells, heat a small amount of oil in a shallow pan, and fry the corn tortillas until desired crispiness; drain on paper towels and immediately fold in half with tongs to make taco shell shape.
- Assemble tacos by placing a small amount of chopped chipotle chicken in bottom and topping with the roasted corn salsa.
- Drizzle the chipotle ranch over the chicken and salsa, and garnish with fresh chopped cilantro and a lime wedge.
