CHIPOTLE BURGERS RECIPE RECIPES

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CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING



Chicken Tacos With Chipotle Recipe - NYT Cooking image

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 25

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges

Steps:

  • Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CHIPOTLE SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIP…



Chipotle Sauce Recipe - Food.com - Food.com - Recip… image

This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/2 c

Number Of Ingredients 5

2 canned chipotle chiles in adobo (about 2 oz)
1 1/2 teaspoons fresh lime juice
1/4 cup heavy cream
1 teaspoon spanish sherry wine vinegar
1 cup sour cream

Steps:

  • Puree chiles, lime juice, cream & vinegar in blender.
  • In a bowl, whisk together puree & sour cream.

Nutrition Facts : Calories 434.1, FatContent 44.9, SaturatedFatContent 26.8, CholesterolContent 134.1, SodiumContent 137.8, CarbohydrateContent 6, FiberContent 0, SugarContent 5.5, ProteinContent 4

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CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
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  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.
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See details


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From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner, Lunch
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For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
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  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
See details


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This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.
From food.com
Reviews 5.0
Total Time 5 minutes
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  • In a bowl, whisk together puree & sour cream.
See details


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We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers—even if your pork comes from the grocery store, not the farm! —Dawnita Phillips, Drexel, Missouri.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner, Lunch
Calories 522 calories per serving
  • In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.
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Seasoning makes a basic burger better! Top this grilled ground beef burger recipe with lettuce, tomato, Lawry's Seasoned Salt, onion, and French's Classic Worcestershire Sauce for a tasty twist on the all-American classic burger. Serve on a toasted roll with a crunchy pickle and a side of fries for an easy meal that doesn't skimp on taste.
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