Serves 10
Directions
- 1To start our marinade, add chipotles in adobo, garlic, oil, lime juice, salt, pepper, oregano, and cumin to a food processor.
- 2Give this marinade a quick pulse.
- 3Smother the beautiful boneless chicken thighs with the marinade. Make sure every crevice gets love and you marinate until you lose patience.
- 4This marinade is great for pan frying or grilling outside, but the key is to get a really nice sear. Those crispy edges are exactly what you're looking for.
- 5After they rested, just chop them into small cubes.
- 6On a generously oiled flat top, get some beautiful corn tortillas, then get generous with your cheese.
- 7As that melts, the half side gets chicken.
- 8To get them crispy, we're just going to fold and toast.
- 9To make them perfect, I'm going to hit them with a little bit of tomato, some fresh lime, spicy al pastor sauce and finally some lettuce.
Ingredients
- 1.5 lbs boneless chicken thighs
- 3 chipotle peppers in adobo
- 5 garlic cloves
- 1 tbsp oil
- 1 large lime, juiced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp black pepper
- 2 tsp salt
- 0.25 cup neutral oil
- 10 corn tortillas
- 2 cups chihuahua cheese
- lettuce
- tomato
- lime juice
- hot sauce
- 1 cup sour cream
- 0.25 cup chipotle sauce or chipotle hot sauce
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp paprika
- to taste salt
Equipment
food processorbowlpantongsknifecutting boardflat top griddlespatula
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