Califonia Bountiful
Main Dish

Chipotle chicken tacos

"One of my favorite dishes that my mom makes" is how Hank Guerrero categorizes this versatile chicken recipe, which can be served in tacos or over rice or nachos. "It's not overly spicy. It's a little smoky."

Chef Hank Guerrero
The Barn and Pantry, Dixon

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3 tomatoes
2 tbsp. olive oil
1 large, sweet onion, diced
4 cloves garlic, roughly chopped
1 (7-oz.) can chipotle peppers in adobo
1/2 cup chicken stock
1 tbsp. salt
1 1/2 tsp. oregano
1/2 tbsp. cumin
4 boneless, skinless chicken thighs
8 tortillas
Chopped onion, chopped fresh cilantro, lime wedges


Preheat broiler on high. Place tomatoes on a sheet pan and broil on the top rack for 4 minutes. Turn and broil an additional 4 minutes or until blistered and charred. Let cool slightly, then dice.

Meanwhile, heat a large skillet until oil just starts to smoke. Lower heat to medium-high and add diced onions. Cook, stirring, for 1 to 2 minutes or until translucent. Stir in garlic, cook for 1 minute and add tomatoes. Once bubbling, add chipotle peppers, chicken stock, salt, oregano and cumin. Let simmer for 5 minutes. Transfer ingredients to a blender and blend at high speed until smooth. Return to saucepan, add chicken thighs and let simmer, uncovered, for 20 minutes or until chicken starts to fall apart.

Serve chicken in tortillas, topped with onion, cilantro and lime.

Serves 4

Photo: © 2021 Lori Eanes

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