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Street Style Chicken Tacos With Chipotle Aioli
If you haven’t noticed at the bottom of this email, Omaha Steaks is sponsoring it. I wanted to do a recipe that you could make with their ingredients and I’ve used their chicken breasts for this one.
If you go to OmahaSteaks.com and type Erick in the search bar, right now you can get four free pork chops and four free boneless-skinless chicken breasts along with a ton of other food. You can use the chicken for this very recipe. Remember, type ERICK in the search bar at OmahaSteaks.com.
4 to 8 chicken breasts
1/2 cup olive oil
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 small can of chipotle peppers in adobe sauce
1 cup of mayonnaise
1/2 tsp kosher salt
1/2 tsp black pepper
Trim fat off chicken breasts then pound each chicken breast in a gallon zip-lock bag or between two pieces of plastic wrap so they are even and thinned.
Combine all ingredients and then add to a zip-lock bag with the chicken. Massage the bag to make sure all the chicken is covered. Marinate for 4 to 12 hours. Make the aioli.
Once you are ready to cook the chicken. Prepare your grill as you would for grilling chicken. Grill till cooked through to 165º. Rest for fifteen minutes then slice into thin pieces.
Use street-sized flour or corn tortillas, shredded lettuce, salsa, and the aioli for toppings.
Add two chipotle peppers from the can to a food processor and blend until pureed. Scrape down the bowl. Add the remaining ingredients and blend till smooth. Taste for heat. If not hot enough, add another pepper from the can and blend till smooth. Refrigerate until needed.