Borracha Chicken Tacos
Quick and easy chicken dish made for softshell tacos. Uses canned chipotles in adobo sauce and authentic corn tortillas, both of which can be ordered from specialty shops.
Equipment
- Large pot
- Large frying pan or skillet
- Oven (to roast the pepper and heat tortillas)
- Chef knife
- A mixing bowl to shred the chicken
- Wooden spoon
- Kitchen standmixer (optional but makes shredding chicken easier)
Ingredients
For chicken dish
- 650 g chicken breasts (shredded) see notes for directions on shredding chicken
- veggie oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 chipotle chiles with their adobo sauce, chopped
- 1 can crushed tomatoes
- 1 tsp cumin
- 1 tsp oregano
- ¼ cup chicken stock
- salt to taste
For serving
- corn tortillas
- ½ red onion, finely diced
- 1 sweet red pepper, roasted in oven and then sliced
- 2 jalapeños, sliced
- a bit of red cabbage, sliced
- a lot of cilantro ("coriander"), chopped
- 1-2 limes, sliced into wedges
- sour cream (or greek yogurt)
- El Yucateco Hot Sauce
Instructions
Shredding the chicken and roasting the pepper
- Fill a big pot with some boiling water and throw a bit of salt in it. Chuck your chicken breasts, whole, into the water and let poach cook for 9 or 10 minutes.
- Once cooked, you can shred it by hand with two forks. Or you can chuck it in a standmixer bowl and shred it on the lowest setting. Takes less time.
- Heat oven to 220º C. Put pepper in once hot. Roast for 5-7 minutes until skin blackens. Flip pepper and repeat. Take out and let rest for 10 minutes before slicing.
Making the Borracha Chicken
- Heat your large skillet up with some oil and saute the onions over medium heat for 5 minutes. Stir them to ensure they do not brown too much.
- Add the garlic, cumin, and oregano. Cook for 1 minute, stirring.
- Add the chicken stock, tomatoes, and bring dish to a simmer. Cook for 7 minutes.
- Lower heat and add shreded chicken. Stir it up.
- Serve with ingredients.