Rotisserie Chicken Tacos
INGREDIENTS
1 Rotisserie Chicken, Cooked
2 TBSP Ground Cumin
2 tsp Ground Chipotle Pepper
2 tsp Ground Dark Chili Powder
2 tsp Marjoram
1 Bunch Cilantro - Rough Chop ⅔ of the Leaves, Mince Remaining Leaves and Stems, Keep Separated
3 Limes- Zest & Juice- 1 for Garnish
4 Garlic cloves - Minced
½ Yellow Onion - Small Dice
1 - 2 Serrano Peppers - Seeded, Minced
2 TBSP Olive Oil
Salt - To Taste
Pepper - To Taste
DIRECTIONS
Remove meat from bones and shred.
Heat olive oil in a large sauté pan on medium high heat.
Once oil is hot, add onion, a pinch of salt, and serrano peppers, and stir.
Turn heat down to medium and cook about 4 minutes, stirring occasionally.
While onions and serrano peppers are cooking, combine minced garlic, zest of 2 limes and minced cilantro in a separate bowl.
When onions begin to look translucent, add the garlic mixture to the pan. Cook for another 2 minutes, stirring occasionally.
Add spices, return to medium high heat, and stir in the juice of one zested lime.
Add chicken and stir thoroughly to mix ingredients.
Heat the chicken, stirring occasionally.
Move to a serving bowl and add ¾ of roughly chopped cilantro and the second zested lime. Season to taste.
Serve with tortillas, reserved cilantro, lime wedges and your favorite taco fixings!
NEXT LEVEL TIPS:
If you’re using a rotisserie chicken, pull the chicken as soon as you get home. Warm meat is much easier to separate from the bones.
If you’d rather cook the chicken at home, use a blend of 2 thighs and 2 breasts to give you a good ratio of light to dark meat. Rub the chicken with a mixture of half of the dry seasonings and garlic, 1 TBSP oil , and 2 tsp of salt. Bake at 350 degrees for about 25 minutes (or until the internal temperature of the chicken has reached 165 degrees Fahrenheit)
Make sure to share your tacos on Instagram, tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!