El Alma Recipe

Marinate

In a bowl, whisk together minced chipotle in adobo, lime juice (3 tbsp), olive oil, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill

Heat a grill or grill pan over medium-high heat and oil the grates. Remove chicken from marinade, letting excess drip off. Grill thighs 4–6 minutes per side (internal temperature 165°F / 74°C), until nicely charred and cooked through. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, chicken broth (2 cups), bay leaf and salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Remove bay leaf, then stir in butter, lime zest, lime juice (1 tbsp) and chopped cilantro. Keep warm.

If using fresh corn, char kernels in a dry skillet or over a gas flame until blistered and lightly blackened, about 5–6 minutes, stirring occasionally. If using frozen, sauté in a hot skillet 4–5 minutes to char. Combine charred corn with rinsed black beans, diced red bell pepper, red onion, minced jalapeño and chopped cilantro in a bowl. Whisk together lime juice (2 tbsp), olive oil, ground cumin and salt; pour over salsa and toss to combine. Taste and adjust seasoning.

In a blender or food processor, combine halved avocado (pit removed), Greek yogurt (1/2 cup), lime juice (1 tbsp), cilantro leaves and salt. Blend until smooth, adding up to 2 tbsp water to reach a drizzling consistency. Transfer to a squeeze bottle or bowl and refrigerate until ready to serve.

Place sliced red onion in a jar. In a small saucepan, combine apple cider vinegar, water, sugar and salt; bring to a simmer until sugar dissolves. Pour hot brine over onions, pressing them down to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (best after 1 hour).

Warm tortillas briefly on the grill or in a dry skillet. On each tortilla, place a spoonful of cilantro-lime rice, a few slices of grilled chipotle-lime chicken, a generous scoop of charred corn & black bean salsa, a drizzle of avocado crema, some pickled red onions, and sprinkle with crumbled queso fresco and cilantro leaves. Serve with lime wedges on the side.

Leftovers: keep components separate in airtight containers up to 3 days for chicken and rice, 4–5 days for pickled onions and salsa, and 1–2 days for avocado crema.