Brick Chicken Taco Recipe

Name: Los Gatos Parksides Brick Chicken Taco Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Adobo sauce; 4 pieces Chicken thighs, boneless and skinless; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Pumpkin puree; 1 cup Chicken broth; 2 pieces Chipotle peppers in adobo sauce; 1 tsp Cumin; 1 tsp Cinnamon; 2 tbs Brown sugar; 1 tsp Salt; 8 pieces Corn tortillas; 1 cup Queso fresco, crumbled; 0.5 cup Fresh cilantro, chopped; 2 pieces Lime wedges

Inspired by Los Gatos Parkside

Time1h

Serves4

adobo chicken, pumpkin mole, queso fresco

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Ingredients

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Chicken Preparation

1 cup adobo sauce

4 pieces Chicken thighs, boneless and skinless

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Pumpkin Mole Sauce

1 cup Pumpkin puree

1 cup Chicken broth

2 pieces chipotle peppers in adobo sauce

1 tsp Cumin

1 tsp Cinnamon

2 tbs Brown sugar

1 tsp Celtic sea salt

Taco Assembly

8 pieces Corn tortillas

1 cup Queso fresco, crumbled

1/2 cup Fresh cilantro, chopped

2 pieces Lime wedges

Method

Chicken Preparation

Marinate the Chicken

In a bowl, combine the adobo sauce, olive oil, salt, and black pepper. Add the chicken thighs and ensure they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best results.

Cook the Chicken

Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.

Pumpkin Mole Sauce

Prepare the Mole Sauce

In a saucepan over medium heat, combine the pumpkin puree, chicken broth, chipotle peppers, cumin, cinnamon, brown sugar, and salt. Stir well and bring to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until the flavors meld.

Taco Assembly

Assemble the Tacos

Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side. Place a generous amount of sliced chicken on each tortilla, drizzle with pumpkin mole sauce, and top with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side.