{"id":1804,"date":"2025-10-16T04:39:28","date_gmt":"2025-10-16T04:39:28","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1804"},"modified":"2025-10-29T10:12:24","modified_gmt":"2025-10-29T10:12:24","slug":"chicken-tacos","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/chicken-tacos\/","title":{"rendered":"Chicken Tacos"},"content":{"rendered":"\n<p><em>Makes 18 tacos<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p><strong>Marinade<\/strong><br>8 cloves garlic<br>14oz can chipotles in adobo<br>4 tbsp chili powder<br>2 tsp cumin<br>2 tsp oregano<br>1 &#8211; 2 c water<br>4 tbsp neutral oil<br>2 tsp kosher salt<br>2 tsp cracked pepper<\/p>\n\n\n\n<p><strong>Pico<\/strong><br>9 roma tomatoes<br>1 lime<br>1\/2 white onion<br>1 jalapeno<br>1 head cilantro<br>2 tsp kosher salt<\/p>\n\n\n\n<p><strong>Tacos<\/strong><br>2lbs chicken thighs<br>18 corn tortillas<br>1\/4 head iceburg lettuce (substitute green cabbage)<br>4oz mild cheddar cheese<br>4oz monterey jack cheese<br>neutral oil as needed (smoke point around 400F)<br>t.t. sour cream<br>t.t. hot sauce of choice ( I like <em>La Victoria <\/em>for tacos)<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p><strong>Prep Day 1<\/strong><\/p>\n\n\n\n<p>Divide marinade ingredients into two freezer bags; marinate chicken for 12 &#8211; 24 hours.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Prep Day 2<\/strong><\/p>\n\n\n\n<p>Small dice tomatoes and onion, and mince jalapeno and cilantro. Thinly chop lettuce.<\/p>\n\n\n\n<p>Mix all pico ingredients together and set aside.<\/p>\n\n\n\n<p>Grate cheeses and combine.<\/p>\n\n\n\n<p>Preheat a cast iron pan over high heat. You might alternately want to use a grill, as the recipe produces some smoke.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Cook<\/strong><\/p>\n\n\n\n<p>Cook chicken until lots of color forms and internal temp reaches 165F. I like to char the outside more than usual with this recipe, as I like the smoky flavor. Alternatively to avoid carcinogens, you can cook on medium heat and finish in the oven.<\/p>\n\n\n\n<p>Large dice the chicken once done. Place on a baking sheet and keep warm in oven if necessary, but not too long or you will dry out the chicken.<\/p>\n\n\n\n<p>Dunk tortillas in water and warm in a pan. Do not allow to crisp (unless that&#8217;s your preference), but don&#8217;t take them out too soggy either.<\/p>\n\n\n\n<p>Assemble tacos with a tortilla, chicken, cheese, pico, lettuce, and hot sauce. Sour cream on the side.<\/p>\n\n\n\n<p>\u00a1Buen Provecho!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-1024x576.jpg\" alt=\"\" class=\"wp-image-1805\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/10\/chickentacos-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Makes 18 tacos Ingredients Marinade8 cloves garlic14oz can chipotles in adobo4 tbsp chili powder2 tsp cumin2 tsp oregano1 &#8211; 2 c water4 tbsp neutral oil2 tsp kosher salt2 tsp cracked pepper Pico9 roma tomatoes1 lime1\/2 white onion1 jalapeno1 head cilantro2 tsp kosher salt Tacos2lbs chicken thighs18 corn tortillas1\/4 head iceburg [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[38,10,11],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-","tag-cheese","tag-chicken","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1804"}],"version-history":[{"count":9,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1907,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1804\/revisions\/1907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1806"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}