Colorado Chicken Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
2 people
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Calories
752 kcal
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Course
Main Course
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Cuisine
Mexican
Colorado Chicken Tacos
Description
At the heart of the Colorado Chicken Tacos is a sauce made from soaked dried New Mexican and ancho chiles blended with sautéed onions and garlic, stock, and seasonings including cumin, oregano, and chipotle in adobo. The sauce’s earthy tones are brightened with a small amount of dark chocolate, which balances bitterness and enriches flavor. This sauce infuses flavor into cooked chicken breast, which is seasoned and cooked separately.
The final assembled tacos use warm corn tortillas filled with the sauced chicken and topped with Monterey Jack cheese, with optional crema and cotija cheese for added creaminess and tang. The combination offers a smoky, mildly spicy profile with layers of depth from the chiles and chocolate, held together by the soft tortillas.
The recipe also includes refried pinto beans cooked with chipotle and seasoning, which can accompany the tacos to create a fuller meal. These elements together build a distinct southwestern flavor experience native to Colorado-inspired Mexican cuisine.
Ingredients
- 4 dried New Mexican chile
- 3 ancho chile dried
- 1/2 onion
- 3 garlic cloves
- 3 cups stock
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano (use Mexican oregano if you have it)
- 1/2 teaspoon salt
- black pepper freshly ground
- 1 Tablespoon chipotle in adobo sauce
- dark chocolate sliver
- Monterey jack cheese
- 8-10 corn tortillas
- cotija cheese (optional)
- crema (optional)
For the chicken:
- 1 chicken breast
- salt
- black pepper
- chili powder
- neutral cooking oil generic cooking oil
- 2-3 Tablespoons onion chopped
For the beans:
- 1 pinto beans canned, whole
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- black pepper freshly ground
- 1/2 cup stock or water
Instructions
- De-seed and de-stem the dried chiles. Wipe off any dusty crevasses.
- Add the chiles to a bowl and cover with hot tap water. Let reconstitute for 15-30 minutes. You can cover them with a small bowl or plate to keep them submerged.
- Saute 1/2 an onion and 3 garlic cloves in a dollop of oil over medium heat. Cook until just starting to brown, approximately 5-8 minutes.
- Drain the chilis and add to the onion mixture along with 3 cups of stock, 1/2 teaspoon of oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and some freshly ground pepper.
- Let cook for a couple minutes or until everything is at a uniform temp.
- Add to a blender and combine well.
- Take a taste. If it tastes bitter you know you'll want to sweeten it up a bit.
- Strain the sauce through a fine mesh sieve, pushing it through with a spoon or spatula. Discard leftover solid remnants.
- Add strained sauce back to the saucepan. Add 1 Tablespoon adobo sauce and a sliver of dark chocolate to balance the earthiness of the sauce.
- Let cook over mediumish heat until the sauce clings to a spatula, approximately 15-30 minutes.
- If you are making refried beans, start by sauteing 1/2 an onion and 2 garlic cloves in a dollop of oil for a few minutes.
- Drain and rinse a can of pinto beans and add to the onion mixture along with 2 chipotles in adobo, 1/2 cup stock (or water), 1/2 teaspoon cumin, 1/4 teaspoon salt, and some freshly ground pepper.
- Bring this bean mixture to a uniform temp and then add to a blender and combine well.
- Return bean mixture to saucepan and cook over medium-low heat until you have a thicker consistency, approximately 5-10 minutes.
- Cut a single chicken breast into bite sized pieces. Add to a bowl and mix with a dollop of oil, salt, pepper and chili powder. (Exact seasoning isn't important for this chicken so I eyeball it and add a generous pinch of each.)
- Saute 2-3 Tablespoons of chopped onion in a dollop of oil over medium-high heat. Add the chicken pieces and form a single layer. Once the first side is mostly cooked through flip and cook the other side for an additional 2-3 minutes or until it's done. Set aside in a bowl until needed.
- Heat a comal or skillet to medium-high temperature.
- Each tortilla gets a thin layer of beans and plenty of cheese. I usually cook them three at a time on the comal.
- Cook until the cheese is melted or until the underside of the tortilla is getting crunchy and forming brown spots.
- Serve immediately and top with chicken, Colorado Sauce, and your choice of garnishes.
Notes
- Chipotles in adobo sauce can be found in the Latin foods aisle of most grocery stores.
- Use a larger 20 oz. can of pinto beans for making refried beans; adjust seasoning if using smaller cans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 752kcal | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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