Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce from MGHS Culinary

Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce
Yield 20-25 tacos
Author Miller Grove High School Culinary
Prep time
40 Min
Cook time
1 H & 30 M
Inactive time
3 Hour
Total time
5 H & 10 M

Chipotle Chicken Street Tacos with Roasted Corn Salsa and Chipotle Ranch Sauce

Ingredients

Chipotle Marinade for Chicken
  • 2 (7 oz.) can chipotles in adobo sauce
  • 2 teaspoons cumin
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 cup chopped red onion
  • 4 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 2 teaspoons Kosher salt
  • 10-12 Springer Mountain Farms Boneless Skinless Chicken Thighs
Roasted Corn Salsa
  • 1 red onion, small dice
  • 4 ears fresh corn, husk and silk removed (Grilled) or Frozen Corn
  • 3 tablespoons butter
  • 2 medium poblano peppers (about 3/4 cup), charred, peeled, seeded & diced
  • 2 jalapeno peppers (about 1/2 cup), charred, peeled, seeded & diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Kosher salt & ground black pepper, to taste
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 tablespoons fresh lime juice
Chipotle Ranch Dressing
  • 1/2 cup mayo
  • 1/2 cup light sour cream
  • 3 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt, plus more to taste as needed
  • 1/2 tablespoon fresh lime juice
  • 1 teaspoon garlic clove, minced
  • Pepper to taste
  • 1-2 chipotle peppers in adobo sauce* (NOT the entire can)
  • 3-4 tablespoons water, plus more as needed to thin (if needed)
Taco Assembly
  • Grilled chicken thighs, sliced
  • Roasted Corn Salsa
  • Chipotle Ranch Dressing
  • 20 White Corn Tortillas
  • Frying oil, for frying tortillas (if desired, but can also be served not fried)
  • cilantro leaves, cleaned and chopped for garnish
  • Lime wedges, for serving

Instructions

Chipotle Chicken
  1. Combine all ingredients for marinade, except for the chicken in the bowl of a food processor or blender.
  2. Pulse several times to make a marinade paste.
  3. Place chicken breasts and marinade into a gallon size plastic bag and seal closed.
  4. Squish around the chicken and marinade so that all the chicken is fully coated.
  5. Refrigerate for a minimum of 3 hours.
  6. After chicken has marinated, pre-heat grill on high heat for 15 minutes.
  7. Remove chicken from marinade and discard bag with marinade.
  8. Place chicken on grill over direct heat and cook on each side for 8-10 minutes or until chicken is cooked to an internal temperature of 165°F.
  9. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
  10. Remove cooked chicken from the grill and let rest for 5 minutes; chop into pieces.
Roasted Corn Salsa
  1. While chicken is marinating, prepare corn salsa.
  2. Place ears of corn on grill brushed with melted butter or use a cast iron skillet to char frozen corn in melted butter.
  3. If grilling corn, shuck kernel from the cob once done.
  4. Place in a bowl and add diced red onion.
  5. For peppers you can char on grill, open flames, or in the oven. Once charred allow to cool and remove skin and seeds then dice.
  6. Combine the remainder of ingredients in bowl with corn, peppers, and onions, and toss together.
  7. Season to taste and set aside.
Chipotle Ranch Sauce
  1. Combine all ingredients in a blender or food processor, and blend until completely smooth.
  2. Taste and adjust -- adding more seasonings, as needed, or increasing the chipotle peppers to heat preference.
  3. Thin with water if needed.
Taco Assembly
  1. If you want fried taco shells, heat a small amount of oil in a shallow pan, and fry the corn tortillas until desired crispiness; drain on paper towels and immediately fold in half with tongs to make taco shell shape.
  2. Assemble tacos by placing a small amount of chopped chipotle chicken in bottom and topping with the roasted corn salsa.
  3. Drizzle the chipotle ranch over the chicken and salsa, and garnish with fresh chopped cilantro and a lime wedge.
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Heather Sinyard