EASY CHIPOTLE ADOBO CHICKEN TACOS

Chicken Tacos any night of the week!. These easy chipotle chicken tacos are delicious with smashed avocado and a squeeze of lime. Even better with homemade corn tortillas.

Course Main Course, Snack

Cuisine Mexican

Keyword chicken, copycat recipe, Tacos, tortillas

Prep Time 2

Cook Time 15

Total Time 2 15

Servings

Calories 276kcal

Equipment

Tortilla press
Griddle

Ingredients

For The Chicken

3 each Chicken Thighs Boneless, skinless
1/4 cup Water
2 tablespoons Chipotle in adobo sauce puréed
1 teaspoon White vinegar
2 teaspoons Cumin
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper

For The Tortillas

1 cup Masa
3/4 cup Hot water
pinch Salt

Toppings

2 each Avocado ripe
1 each Lime
1 each Cabbage

Instructions

Begin by making the marinade. Combine the water, puréed chipotle, cumin, garlic powder, salt, pepper, and vinegar and mix well. Place the chicken thighs in a plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 24 hours
Make the tortillas by mixing the masa with hot water and a pinch of salt. Mix with your fingers or fork until a soft dough forms. Knead the dough for 2 minutes. Add a little more masa if stick or a little more water if too dry. Cover the dough with a damp towel for at least 20 minutes
Preheat a griddle or pan to 425 degrees.
Measure out 1 to 2 ounce portions of dough, roll into a ball and flatten slightly.
Place 1 round sheet of plastic (a freezer bag, cut into 2 five inch circles works best) on the dough press. Place the dough ball onto the first sheet of plastic and then place the second sheet of plastic on top of the dough ball. Press the tortilla, forming a 4 to 5 inch circle.
Carefully remove the plastic wrap and lay the tortilla into the dry pan.
Cook the tortilla for 45 seconds on the first side, flip and cove for another 45 seconds. Flip one more time and cook for an additional 30 seconds. Place the tortilla in a basket and keep warm. Best to let the tortillas rest in a warm place, covered, for 10 minutes.
Lightly oil you griddle and reduce heat to 350 degrees. Remove the chicken from the marinade. Discard the marinade. Lay the chicken thighs into the pan and cook each side for 6 minutes or until an instant read thermometer registers 165 degrees. We are looking for a nice char on the chicken. Remove the thighs and rest for 10 minutes in a warm place.
While the chicken is resting, peel and smash 2 avocados. Add a pinch of salt and 1 tablespoon of lime juice. About half a lime. A fork works best to smash the avocados. A food processor works very well, but be careful not to over process.
Dice the chicken thighs and then begin assemble of the chicken taco.
Lay out the warm tortillas, one or 2 at a time, and spread smashed avocado on the entire surface of the tortilla. On top of the avocado smash top with shredded cabbage, diced chicken, a squeeze of fresh lime and a sprinkle of cilantro. Enjoy immediately!

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