Mark Bittman hit it out of the park with this recipe. This is from his How to Cook Everything book.
My sister gave me this recipe a while back, and me being the slacker that I am just made them for the first time this weekend. THESE ARE EXCELLENT! They are a little spicy, but you could easily cut down on the Chili Powder, and not use as many chipotles. The rub and the cream could be used for so many other things.
Spicy Chicken Tacos with Chipotle Cream
Chipotles are hot, so use them to taste
Mix the following:
- 1 cup of Sour Cream
- Diced canned chipotles, along with a little of their adobo sauce
Mix the following in a small bowl
- 2 TBSP of Brown Sugar
- 1 TBSP Paprika
- 1 TBSP Chili Powder
- 1 TBSP Salt
- 1 TBSP Pepper
Pound Chicken Breasts to ½ inch thickness. Brush them with a little oil and coat them with the spice rub. Grill or broil the chicken, turning once, until it’s cooked through (about 6 minutes).
Dice the following:
- 1 Tomato
- 1 Avocado
- 1 Red Onion
Slice the chicken and serve it on warm corn tortillas with the vegetables and chipotle cream. Garnish with Cilantro.