Chipotle Chicken – for Tacos and Burritos

The Best Chipotle Chicken

Here’s a Chipotle Chicken Recipe you’ll just love and use again and again. It’s tender, juicy and full of flavor. The spice can be adjusted according to your specific tastes. I’ve portioned out the heat to a medium kick so adjust accordingly by adding or subtracting Chipotle Peppers. I’m using canned Chipotle Peppers with Adobo sauce so the smokey taste will spread further. Marination isn’t necessary but it never hurts if you want to throw this in the refrigerator over night or for even just a half an hour. It’s up to you.

Chipotle Chicken for Tacos & Burrito’s

There are a ton of different ways to use this Chipotle Chicken recipe but my favorite way to put this meat to use is with street style tacos, like the photo above or in a burrito. I even like to have it in a rice bowl, with a lot of other veggies, Tex-Mex style. But if you want to go “fast food” with this Chipotle Chicken, I highly recommend loading a burrito, 7 Layer style, with all the works. I’m talking about rice, beans, cheese, guacamole, lettuce and sour cream. That’s one of my favorite ways to prepare this recipe, Chipotle style Taco Hell. 😉

If you’re looking for more ways to stuff your tortilla’s, try my crock-pot Chili No Beans recipe or my Chicken Enchiladas. You might even be interested in my Street Tacos and my Barbacoa recipe. These recipes don’t disappoint so definitely give them a try.

Chipotle Chicken Ingredients:

4 Boneless Chicken Thighs, cut into cubes
1 Garlic Clove, chopped
1 Chipotle Pepper in Adobo Sauce, Minced
1/4 tsp Kosher Salt
1/2 tsp Black Pepper
1 tsp Cumin
1/2 Lemon/Lime, squeezed
1/2 tsp Oregano, dried

Just follow the instructions in the Video Tutorial for this Chipotle Chicken recipe.

Chili No Beans

Fast Food style Chili No Beans

So I got this Chili No Beans idea at Taco Bell the other day. They’re always adding crazy new stuff to their Menu and it just got me thinking. First off, their food is munchie delicious. You know what I mean. The kind of food you crave when you’ve got the munchies. I swear their staff has got to be stoned half the time when they come up with these recipes. Anyway, I got thinking about how tender their ground beef is in all of the Tacos and Burritos and then it dawned on me. It’s got to be a slow cooker. So I ran home and made up this recipe and it’s just as good if not better. The real benefits though, however, aren’t that you can now replicate Taco Bell food but you can use it for all kinds of things like Chili Cheese Dogs and Nachos and who’s going to complain about that. So here is a real easy and simple way to make Chili No Beans and you’re going to love it!

Chili No Beans Ingredients:

2 lb Ground Beef
1 lb Pork Chorizo (or beef)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Black Pepper
1 1.25 oz pkg Taco Seasoning (regular or Mild)

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing fast food style Chili No Beans recipe.

Seafood and Crab Enchilada

The Best Seafood and Crab Enchilada

This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered, long ago, that the secret to making a great mix is in the mayonnaise. A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. This means a lot of stirring.

I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. But, I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much.

This dish can be fabulous if you take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that, just before this one, and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it is served in Mexican restaurants, no matter where I order it. So, use a doughy restaurant grade flour tortilla. You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local Mexican market. They are usually thinner tortillas but that’s what you want.

Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference. I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Be sure to watch the short video tutorial and I’ll show you exactly how to make this tasty Seafood and Crab Enchilada.