Chicken Tacos with Chipotle Sour Cream
BY TED ALLEN
I loved taco night when I was a kid, when it
meant yellow cheese, seasonings from a packet,
and machine-molded tortilla shells --
essentially, an insult to all of Mexico in one
convenient box. It is, of course, better to make
real tacos with sweet fresh flour tortillas.
2 servings
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
1/2 red bell pepper, cored, seeded, and chopped
2 teaspoons smoked sweet paprika
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 medium tomato, chopped
2 cups shredded cooked chicken
6 (6-inch) flour tortillas
2 teaspoons minced canned chipotle peppers in adobo
1/2 cup sour cream
Shredded lettuce
3 scallions (white and green parts), chopped
Crumbled queso fresco (fresh, white Mexican cheese)
1. In a sauté pan over medium heat, warm the oil and cook the
onion, bell pepper, paprika, chili powder,
oregano, cumin, and salt until the veggies are soft, 7 minutes.
Add the garlic and cook until fragrant, 1 minute.
Stir in the tomato and chicken, and cook until
the filling is heated through, stirring, about 3 minutes.
2. Warm the tortillas in moistened paper towels
in the microwave for 30 seconds,
or for a few seconds in a dry skillet over high heat.
Stir the chipotle into the sour cream.
3. Pile the filling into the tortillas, topping
with chipotle sour cream, lettuce, scallions, and queso fresco.
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