MODERN CLASSICS
Delish|Issue 09, 2023
When our food editors get to play, the real magic happens. These pages are filled with their unexpected takes on familiar favorites.
ANDREW BUI
MODERN CLASSICS

CRISPY CHIPOTLE CHICKEN TACOS

SERVES 4 - 50 MIN

AVOCADO RANCH SAUCE

  • 1 avocado
  • 1 jalapeño, seeded, chopped
  • 2 cloves garlic
  • 1/2 c. packed fresh cilantro
  • 1/4 c. buttermilk
  • 1/4 c. sour cream
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground
  • black pepper

TACOS

  • 1 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 lb. ground chicken
  • 1 chipotle chile in adobo, chopped, plus 2 tbsp. adobo sauce
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. shredded cheddar, divided
  • 8 small corn tortillas
  • Fresh cilantro leaves, for serving

1. Avocado Ranch Sauce: In a food processor, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.

2. Tacos: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until translucent, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat.

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Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.