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Ingredients
- 3 Tbsp unsalted butter
- 4 garlic cloves , minced
- 2 tsp minced chipotle chiles in adobo sauce
- 1/2 C orange juice
- 1 Tbsp Worcestershire sauce
- 3/4 C chopped fresh cilantro leaves
- 1-1/2 lbs boneless, skinless chicken breasts
- 1 tsp yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Details
Servings 6
Preparation
Step 1
1. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
Heat tortillas directly on the burner or grill.
Read More http://www.epicurious.com/recipes/member/views/EASY-CHICKEN-TACOS-50113913#ixzz2QZFNAkgv
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