Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
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Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5
  • 12 oz tomatillos (about 6 medium)
  • 8 garlic cloves
  • 4 scallions
  • 1 jalapeño
  • 6 T extra-virgin olive oil, divided
  • coarse salt
  • 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
  • 2 T adobo sauce, from 1 can chipotles in adobo
  • 1 tsp honey
  • 1 tsp ground cumin, divided
  • 1 medium acorn squash
  • ½ bunch cilantro, divided
  • lime wedges, for serving
  • brown Basmati rice, for serving
  1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
  2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
  3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
  4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
  5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
  6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
  7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
  8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
  9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
  10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
  11. Pat the chicken thighs dry with paper towels. Season all over with salt.
  12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
  13. Add chicken to bowl and toss with tongs until coated.
  14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
  15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
  16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
  17. Transfer chicken and squash to a platter.
  18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
  19. Spoon salsa over platter and top with reserved cilantro leaves.
  20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

Five Years Ago:

Cinco de Mayo Chicken-Chipotle Tacos

Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.

This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.

Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂

Yield: 4 servings

Time: about 1 hour

For the Tacos:

  • 5 boneless skinless chicken thighs
  • 3 scallions, left whole
  • 1 bay leaf
  • 1 thyme branch
  • 3 black peppercorns
  • 1 allspice berry
  • 2 cloves
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 2 or 3 chipotle chiles in adobo, chopped
  • 3 tablespoons adobo sauce, from the can
  • ½ cup chicken broth (*use broth from simmered chicken*)
  • 8 fresh corn tortillas

For the Garnish:

  • 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
  • thinly sliced serrano chile
  • thinly sliced radishes
  • sliced avocado
  • crumbled queso fresco or mild feta cheese
  • crème fraĂ®che or Mexican crema
  • cilantro sprigs
  • dried oregano
  • lime wedges
  1. Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
  2. Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
  3. Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
  4. Add garlic and cumin and cook for 1 minute more.
  5. Add chopped chipotle chile and adobo sauce and stir to combine.
  6. Add shredded chicken, salt lightly and stir to coat.
  7. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  8. Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
  9. Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
  10. Serve immediately with lime wedges on the side.

One Year Ago:

Two Years Ago:

Three Years Ago:

Chicken Chili with Chipotle and Poblano Chiles

This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy….such a stress!! 🙂 I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.

It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.

This recipe was adapted from Martha Stewart Living. Perfect on a cold day.

Yield: Serves 6 to 8 

  • 2 poblano chiles
  • 1 tablespoon cumin seeds
  • 2 cups homemade chicken stock or low-sodium chicken stock
  • 1 chipotle chile in adobo sauce, stemmed
  • 1/4 cup olive oil
  • 1 large onion, cut into 1/4-inch dice
  • 4 medium garlic cloves, minced
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon dried Mexican oregano or oregano
  • 2 teaspoons dried epazote or 3T fresh cilantro
  • 1/2 teaspoon chipotle chile powder
  • 3 fifteen-ounce cans kidney beans, drained
  • 1 fifteen-ounce can diced tomatoes
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Monterey Jack cheese, for serving (optional)
  • diced red onion, for serving (optional)
  • fresh cilantro leaves, for serving (optional)
  • sour cream, for serving (optional)
  • sliced or diced avocado, for serving (optional)
  • tortilla chips, for serving (optional)
  • rice, for serving, if desired (I served brown Basmati rice)
  • cornbread, for serving, if desired

  1. Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
  2. Peel, stem and remove ribs from toasted poblanos.
  3. Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
  4. Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
  5. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
  6. Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
  7. Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
  8. Stir in the stock mixture, beans, and tomatoes.
  9. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
  10. Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.

Grilled Chipotle Chicken Tacos

IMG_5148

My family loves tacos. These are great summer tacos with a spicy grilled chicken filling. Simple, quick and tasty. I didn’t use radishes (because I am the only fan in the house) and substituted crunchy lettuce and cilantro instead. I also added sour cream to take away the spicy edge to the chicken; the chicken was actually not super spicy despite the chipotles. I toasted the hand-made whole wheat flour tortillas in a cast iron skillet for a few seconds on each side before topping with the filling.

This recipe was adapted from Everyday Food. We ate them with refried beans and brown rice. They would be just as delicious- and more taco like- with corn tortillas.

  • 3 tablespoons finely chopped chipotles in adobo, about 2 large with adobo sauce
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon coarse salt
  • 2 chicken breasts, pounded to even thickness
  • 1 bunch sliced radishes and chopped radish greens or crunchy lettuce
  • 4 sliced scallion greens
  • cilantro leaves, to taste
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lime juice
  • 8 toasted flour tortillas (I used hand-made whole wheat)
  • avocado slices, for serving
  • sour cream, for serving
  1. Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes or lettuce, cilantro leaves, and scallion greens. Dress with olive oil and lime juice; season with salt and pepper.
  2. Grill chicken, then slice.
  3. Serve on tortillas, topped with sour cream, avocado and dressed greens.

Filipino Adobo Grilled Chicken

IMG_4564

We served this dish to friends for dinner and everyone– INCLUDING all of the KIDS- enjoyed it. 🙂 The adobo marinade is salty from the soy sauce and fish sauce; it’s tangy from the apple cider vinegar. It also has a little sweetness and a little spiciness. The original recipe called for two 3 1/2-pound chickens, cut into pieces. I substituted 20 boneless, skinless chicken thighs- so much easier. I marinaded the chicken for 24 hours. This was my first experience with star anise– it’s so pretty! This dish was adapted from a Food and Wine “staff-favorite” recipe.

  • 3 cups water
  • 1 cup coconut vinegar or apple cider vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup tamari or soy sauce (I used low sodium)
  • 1/4 cup Asian fish sauce
  • 10 garlic cloves, crushed
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black peppercorns
  • 5 whole star anise pods
  • 5 bay leaves
  • 20 boneless, skinless chicken thighs
  • Canola oil, for brushing
  • Kosher salt
  • Freshly ground black pepper
  1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
  2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
  3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer registers 165°. Transfer the chicken to a platter and let rest for 10 minutes before serving.
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