Name: Masa Mesas COOP DEVILLE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs bone-in chicken thighs (skin on); 2 tbs olive oil; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp paprika (smoked or sweet); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp chipotle powder or ground chipotle (optional for heat); 1 cup applewood or hickory wood chips (soaked 30 minutes); 2 cups fresh corn kernels (from about 3 medium ears) or frozen thawed; 2 tbs unsalted butter; 0.5 cup red bell pepper, small dice; 3 tbsp green onions (scallions), thinly sliced; 0.25 cup fresh cilantro, chopped; 1 tbsp fresh lime juice; 1 tsp honey; 0.25 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.75 cups sour cream; 2 tbs mayonnaise; 1 tsp chipotle peppers in adobo, finely minced; 1 tsp adobo sauce (from chipotles); 1 tsp fresh lime juice; 0.5 tsp honey; 0.25 tsp kosher salt; 1 tsp water (to thin, if needed); 8 oz queso Oaxaca, shredded (or low-moisture mozzarella as substitute); 8 each small corn tortillas (6-inch); 1 tbs vegetable oil (for warming tortillas)

Method

Smoked Chicken

Prep and dry brine

Pat the chicken thighs dry with paper towels. Rub with olive oil. In a small bowl mix kosher salt, black pepper, paprika, garlic powder, onion powder, and chipotle powder (if using). Rub the spice mix evenly over the thighs, under the skin where possible. Let rest refrigerated for 30 minutes to 2 hours (or up to overnight) to develop flavor.

Set up smoker or grill

If using an electric/gas smoker set to 250°F (120°C). For a charcoal or gas grill, set up for indirect cooking and aim for 250–275°F (120–135°C). Drain soaked wood chips and place them on the coals or in a smoker box to generate smoke.

Smoke the chicken

Place thighs skin side up on the smoker/grill over indirect heat. Smoke at 250–275°F for approximately 1 to 1.5 hours, until internal temperature in the thickest part reaches 165°F (74°C). If you prefer a bit more bark, finish directly over medium heat for 2–3 minutes per side to crisp skin. Remove and let rest 8–10 minutes.

Shred

Remove skin if desired and shred the meat with two forks or chop coarsely. Reserve 1/4 cup of the shredded chicken juices (if any) to mix back in so the filling stays moist.

SGB Corn Salad (Sweet-Grilled-Buttery)

If using fresh corn, heat a large skillet or cast-iron pan over medium-high heat. Add butter and once melted, add corn kernels. Sear without stirring for 2 minutes to get some color, then stir and continue to cook until kernels are lightly charred, about 4–5 minutes total. If using thawed frozen, cook until warmed and some kernels brown lightly.

Add diced red bell pepper and cook 1–2 minutes more until slightly softened. Remove from heat and transfer to a bowl to cool slightly.

Stir in sliced green onions, chopped cilantro, lime juice, honey, smoked paprika, salt, and pepper. Taste and adjust salt or honey. Keep at room temperature until assembly.

Chipotle Crema

In a small bowl combine sour cream, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, and salt. Whisk until smooth. If the crema is too thick for drizzling, add up to 1 teaspoon of water at a time until desired consistency. Taste and adjust heat by adding more minced chipotle or adobo if desired. Chill until assembly.

Queso Oaxaca & Assembly

Warm the tortillas: heat a cast-iron skillet or nonstick pan over medium-high. Lightly brush each tortilla with vegetable oil and warm 20–30 seconds per side until pliable and slightly blistered. Keep wrapped in a clean towel to stay warm.

Melt the queso: in a small saucepan over low heat or in a skillet, add shredded queso Oaxaca and warm gently, stirring, just until it becomes stringy and melty (avoid overcooking). Alternatively, assemble tacos and let residual heat from chicken warm the cheese on the tortilla.

Assemble tacos: lay a warm tortilla on a plate. Place a tablespoon or two of melted or shredded queso Oaxaca down the center. Top with about 2–3 tablespoons shredded smoked chicken (about 1.5–2 oz), then 1–2 tablespoons SGB corn salad. Drizzle 1 teaspoon chipotle crema over the top. Add a few pickled red onion slices and garnish with cilantro leaves. Squeeze a little lime over each taco before eating.

Serve: serve 2 tacos per person as a main (8 tortillas yields 4 servings). Provide extra crema, corn salad, and lime wedges on the side.

Coop Deville Recipe