Chile Charred Chicken Tacos

A last minute hit under the broiler caramelizes the salsa directly into the chicken, adding an incredible amount of flavor.

Ingredients

• 3 to 4 pounds Citrus Roasted Spatchcock Chicken

For the Salsa:

• 3 tomatoes cored and skin removed
• 3 to 4 Pasilla or Ancho chiles
• ½ white onion
• 1 jalapeno pepper
• 3 to 4 cloves garlic
• juice from 1 lime
• 1 small bunch of cilantro leaves and stems
• salt to taste
• lime wedges for serving

Directions

1. Follow the recipe from our Citrus Roasted Spatchcock Chicken. Once cooked remove from the oven and turn your oven to broil. Let the chicken cool at room temperature.

For the Salsa:

1. In an All-Clad D3 Stainless 1.5 Quart Sauce Pan heat 2 cups of water to a rolling boil.
2. Heat the All-Clad D5 Stainless Brushed 4.5 Quart Universal Pan over medium low heat. Add the chiles and dry roast (that means no oil) until darkened. Remove from the pan and place the peppers in a heatproof bowl.
3. Add 1 cup of boiling water to the bowl and let the chiles steep for five minutes.
4. Remove and destem the chiles and discard the water.
5. Add the chiles back to the bowl and add the remaining salsa ingredients.
6. Using an All-Clad Immersion Blender, blend until smooth. Taste and adjust the lime and salt if needed. Reserve ¼ cup and set aside
7. Add the chicken to a mixing bowl and pour the remaining salsa, mixing to combine.
8. Wipe the pan clean and add the chicken mixture back in an even layer. Broil on high for 2 to 3 minutes or until the chicken is caramelized on the edges. Serve with your favorite taco topping.

Pro Tip:

You can roast the chicken ahead of time for this recipe. When ready to make this recipe, make sure you remove the chicken from the refrigerator about 30 minutes before you finish this dish.

RECIPE BY

Chef Name

Chef Bio

To learn more about this chef, please visit their website at name of link

Connect with them on social name of link