Ingredients
Chicken
Chicken thighs
Olive oil
Corn tortillas
Salsa
Hatch chile peppers. Anaheim peppers will work too.
Chicken bouillon
Garnish
Diced onion
Chopped cilantro
Chopped red cabbage
1 beer can, but water is fine too
Instructions
Chicken
Drizzle your chicken with olive oil for a binder and season with your Chipotle Chicken seasoning.
On a grill over medium-high heat, throw your chicken on and turn every 2 minutes until your chicken reaches 175°-180°F.
While your chicken is cooking, throw your chilies on the grill directly over the flame. You want to roast these hot and fast until the skin of the pepper starts to char to your liking.
Once your chilies are nicely charred, put them into a zip lock back and let them sweat.
Salsa
After your chili peppers have been in the bag for at least 10 minutes, start peeling the skin off.
In a blender add your peeled peppers, 1 tablespoon chicken bouillon, and 1 tablespoon Spanglish Asadero Chipotle Chicken seasoning.
Blend to the consistency of your liking
Top your Chipotle Chicken Tacos with onion, cilantro, and cabbage. Add your roasted pepper salsa and a squeeze of lime!
