| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 469 | 26g | 8g | 23g |
| sugars | fibre | protein | salt |
| 2g | 7g | 35g | 0.45g |
There’s a certain magic to the culinary journey. In the heart of the Midwest, where I was raised amidst endless cornfields and comforting dishes, I learned the gratifying pleasure of a well-cooked meal. One of those dishes that takes me back to my roots while introducing a vibrant freshness is the New Mexico Chile Chicken Tacos. A fruity delight that marries the comforting feeling of a warm corn tortilla with the exciting flavors of New Mexico Chile, it’s more than just a plate of food – it’s an experience.
A Culinary Love Affair
Capturing the allure of heartland cooking while embracing a dash of southwestern variety, these tacos are a testament to my passion for culturally diverse comfort food. The succulent chicken, simmered in an aromatic blend of roasted New Mexico chiles, minced garlic and diced yellow onion, settles into a beautifully rich flavor profile that embodies my love for hearty, home-cooked dishes.
Flavor Meets Health
What I truly appreciate about this recipe is its undeniable ability to maintain a balanced focus on flavor and nutrition. The avocados in the dish, for instance, are noted by the American Heart Association for their heart-healthy monounsaturated fats. On the other hand, the protein-rich chicken breasts, combined with the multiple health benefits from the fresh, vibrant herbs like cilantro, highlight how a delicious meal can also be beneficial to your health.
The Perfect Accompaniment
New Mexico Chile Chicken Tacos are not just standalone star performers, they have a fantastic ability to complement other traditional Mexican dishes. Consider serving these appetizing tacos alongside a savory Mexican rice or maybe a refreshing guacamole for a well-rounded fiesta of flavors. Whichever combination you choose to serve, these tacos are ready to elevate your meal to another level.
Each bite of these New Mexico Chile Chicken Tacos embodies a delightful journey that navigates its way from the heartland’s cornfields to the spicy trails of the southwest. It’s a culinary pilgrimage that highlights the richness of American cooking while emphasizing the significance of farm-to-table freshness. It’s a dish that resonates with me, and I’m confident that it will win a place in your culinary journey, too.
What You’ll Need
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- 1/2 cup diced yellow onion
- 4 New Mexico chiles, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- Salt, to taste
- 1/2 cup low-sodium chicken broth
- 12 small corn tortillas
- 2 avocados, peeled, pitted, and sliced
- 1 lime, cut into wedges
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1 cup diced tomatoes
- 6 ounces shredded Monterrey Jack cheese
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced yellow onion. Saute these until they become translucent and aromatic.
Step Two
Add the chicken breasts to the skillet with the onion and garlic. Cook the chicken on each side for 5-7 minutes, until it is no longer pink in the middle.
Step Three
While the chicken is cooking, you can prepare the New Mexico chiles. Begin by roasting, peeling, and chopping them. Then, add them to the skillet along with the ground cumin and salt to taste.
Step Four
Add the low-sodium chicken broth to the skillet and reduce the heat to low. Allow the contents to simmer for 20-30 minutes, until the chicken is tender and the liquid has reduced.
Step Five
While the chicken mixture is simmering, prepare the toppings for your tacos. Peel, pit, and slice the avocados. Cut the lime into wedges. Chop the fresh cilantro. Dice the red onion and tomatoes. Shred the Monterrey Jack cheese.
Step Six
Heat the small corn tortillas in a dry skillet over medium heat, or in the oven wrapped in foil. Once they are warm and pliable, they are ready to use.
Step Seven
To assemble the tacos, spoon some of the chicken mixture onto a tortilla. Top with avocados, lime, cilantro, red onion, tomatoes, and shredded Monterrey Jack cheese. Repeat with the remaining tortillas and ingredients.
Step Eight
Enjoy your New Mexico Chile Chicken Tacos while they are still warm. These can be served with a side of rice and beans for a complete meal, if desired.
