Easy Chicken Tacos
Cook's Country Recipe.
Another way to have the tortillas, is to place each on your lit gas stove burner until browned and flip to the other side. Makes the tortilas crispy and more authentic.
- 12 flour tortillas (6-inch)
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- Optional taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, diced avocado, and sour cream
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in 350 degree oven for fifteen minutes.
In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.
Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest. Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.
Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper.
Serve with tortillas and desired taco toppings.