Name: Crunchy Mexican BBQ Sauced Chicken Tacos with Charred Corn Relish
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: Vegetable oil, for frying; 10 corn tortillas; 4 dried New Mexico chiles; 3 chipotle chiles, from 1 can chipotle chiles in adobo; 1 cup ketchup; 1/4 cup packed light brown sugar; 2 ounces Mexican chocolate, chopped.; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon ground black pepper; Kosher salt, to taste; 2 1/2 lbs cooked, shredded chicken; 2 ears fresh corn, husks on; 1 tablespoon vegetable oil; 1 small red onion, chopped; 2 jalapeños, stemmed, seeded, and minced; 1 clove garlic, minced; Juice of 1 lime; 1/3 cup crumbled cotija cheese; ½ cups chopped fresh cilantro

Description

BBQ sauce adapted from Kayotic Kitchen

Ingredients

Units Scale

For the Crunchy Shells:

Vegetable oil, for frying
10 corn tortillas

For the Mexican BBQ Sauced Chicken:

4 dried New Mexico chiles
3 chipotle chiles, from 1 can chipotle chiles in adobo
1 cup ketchup
1/4 cup packed light brown sugar
2 ounces Mexican chocolate, chopped.
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground black pepper
Kosher salt, to taste
2 1/2 lbs cooked, shredded chicken

For the Charred Corn Relish:

2 ears fresh corn, husks on
1 tablespoon vegetable oil
1 small red onion, chopped
2 jalapeños, stemmed, seeded, and minced
1 clove garlic, minced
Juice of 1 lime
1/3 cup crumbled cotija cheese
1/2 cups chopped fresh cilantro

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Instructions

In a large pot over medium-high heat, heat 3" of vegetable oil. When warm, place in a tortilla and use kitchen tongs to press it down in the center, so that the edges float upward in a taco shell shape. Fry until bubbly and crisp, about 30 seconds. Remove from the oil and set aside on a paper towel lined plate to absorb excess oil. Repeat until all of the tortillas have been fried.
Cut the top off of each dried chile and remove the stem and seeds. Place them in a large bowl and cover them with hot water. Let them soak for 30 minutes.
When the chiles are ready, blend them with 1 cup of the water they soaked in until smooth. Add in the 3 chipotle peppers and blend again until smooth. Place the blended chile mixture, ketchup, brown sugar, mexican chocolate, and spices in a medium-sized pot.
Heat the mixture over medium-low heat, stirring often, until the chocolate has melted entirely. Reduce the heat to low and let simmer until slightly thickened, about 20 minutes. Adjust the seasonings, to taste. Add in the chicken and stir well to coat. Continue to heat over low heat until the chicken is warm.
While the BBQ sauce cooks, make the corn relish. Microwave the corn in the husks for 3 minutes. Let the corn cool, then remove the husks and silk and cut the cooked kernels from the cobs and into a bowl.
Heat 1 tablespoon of vegetable oil in a cast iron skillet over high heat. Add in the corn and cook, stirring occasionally, until browned in spots, about 5 minutes. Reduce the heat to medium and add in the onion, jalapeños, and garlic and cook for 1 minute. Turn off the heat and transfer the corn mixture to a large bowl. Mix in the lime juice, cotija cheese, and cilantro.
Spoon the BBQ sauced chicken into the crunchy tortillas and top with the corn relish. Serve immediately.

Prep Time: 40 mins
Cook Time: 1 hour