These are really good! It's all about the sauce made from an interesting combo of ingredients that I wouldn't think to put together like OJ, chipotle peppers, cilantro and mustard. I saw this recipe on America's Test Kitchen (I love PBS cooking shows!) but I'm too cheap to subscribe to the website to get the recipe so I googled it and found it from some random blog. And now I just need to write it down myself so I don't forget it. I mean, that's actually the point of me writing out all these recipes...I tend to make something once, love it, then forget about it unless I record it in some way. Anyway...
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 teaspoons chipotle peppers in adobo sauce, minced
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup fresh cilantro, chopped
- 1 1/2 pounds boneless, skinless chicken breasts or tenders
- 1 teaspoon yellow mustard
- salt and pepper to taste
- 12, 6-inch flour tortillas
- For serving: grated cheese, shredded lettuce (I used spinach), chopped tomato, diced avocado, sour cream
- Melt butter in large skillet over medium high heat. Add garlic and chipotle peppers and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire sauce and 1/2 cup of the cilantro. Bring to a boil.
- Add chicken and simmer, covered, over medium-low heat until chicken is cooked through and registers 160 degrees, about 10-15 minutes, flipping chicken half-way through cooking.
- Remove chicken from sauce mixture, transfer to a plate and set side, tenting with foil.
- Increase heat to medium-high and cook until sauce is reduced to about 1/4 cup, about 5 minutes. Remove from heat and whisk in mustard.
- Using 2 forks, shred chicken into bite-sized pieces.
- Return chicken to the sauce. Toss with remaining cilantro and toss until well-combined. Season with salt and pepper to taste. Serve in tortillas with desired toppings.