Orange Chipotle Chicken Tacos

By now, you know that I love Rick Bayless. I think his recipes are great, though I often use them as a jumping off point and find my own way. These tacos were inspired by Frontera’s Chipotle Steak Tacos with Caramelized Onions. We didn’t have steak around, but I found a can of chipotles and some chicken. This ended up great. Just enough kick and a simple recipe. If you like the smokiness of chipotle, you will love this!

Kelly

Orange Chipotle Chicken Tacos

• 1 to 1 1/2 pounds chicken breast
• 1 can chipotle chilies
• Zest and juice of 1 orange
• 3 tablespoons vegetable or olive oil
• 2 medium white or red onions, sliced ¼-inch thick
• 2 cloves garlic, chopped
• Salt
• 12 warm corn tortillas

Puree the chipotle chilies and their sauce in a blender until smooth. (Thin with a few tablespoons of water or chicken broth if necessary.) Slice the chicken breasts crosswise, about 1 inch thick. Toss with a few tablespoons of the chipotle puree so it is just coated. (Use sparingly if you are spice averse.)

Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium-high.  Add the onions and cook, stirring frequently, until golden, but still crunchy, about 4 minutes.  Scoop into a bowl.

Return the skillet to medium-high heat. Add the remaining 1 tablespoon of the oil. When hot, lay in the chicken.  Brown on all sides, and cooked through.  Toss the meat with the onions. Add zest and juice from the orange and simmer until the chicken is coated. Taste and season with salt.

Serve with the warm tortillas, shredded cheddar cheese and some spicy greens.