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Fred's Special Recipe

Name: Mitla Cafes Fred's Special Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cups boneless skinless chicken thighs (or breasts), chopped; 1 tbs vegetable oil; 0.5 cups yellow onion, finely chopped; 2 tsp garlic cloves, minced; 1 tsp mild chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp black pepper; 0.5 cups low-sodium chicken broth; 1 tbs lime juice (fresh); 1 cups sour cream (full-fat or light); 0.25 cups tomato sauce; 0.5 tsp chipotle in adobo, finely chopped (or 1 tsp chipotle powder); 0.5 tsp lime zest; 0.25 tsp salt; 1 tbs water (to thin, if needed); 2 each small soft flour tortillas (6-inch); 0.5 cups shredded Monterey Jack or cheddar cheese; 0.5 cups shredded romaine or iceberg lettuce; 0.25 cups diced tomatoes; 1 tbs pickled jalapeños (optional), sliced; 1 tbs fresh cilantro, chopped; 2 each lime wedges, for serving

Inspired by Mitla Cafe

Time25m

Serves2

Two Soft Chicken Tacos with Sour Cream Enchilada Style

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Ingredients

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Chicken Filling

1 cups boneless skinless chicken thighs (or breasts), chopped

1 tbs Tuscany sunflower oil

1/2 cups yellow onion, finely chopped

2 tsp Garlic cloves, minced

1 tsp mild chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp black pepper

1/2 cups low-sodium chicken broth

1 tbs lime juice (fresh)

Enchilada-Style Sour Cream Sauce

1 cups sour cream (full-fat or light)

1/4 cups Tomato sauce

1/2 tsp chipotle in adobo, finely chopped (or 1 tsp chipotle powder)

1/2 tsp lime zest

1/4 tsp Celtic sea salt

1 tbs water (to thin, if needed)

Tacos & Toppings

2 each small soft flour tortillas (6-inch)

1/2 cups shredded Monterey Jack or cheddar cheese

1/2 cups shredded romaine or iceberg lettuce

1/4 cups Diced Tomatoes

1 tbs pickled jalapeños (optional), sliced

1 tbs Fresh cilantro, chopped

2 each lime wedges, for serving

Method

Chicken Filling

Pat chicken dry and cut into 1/2-inch pieces if not already chopped. This yields about 1 cup raw chopped chicken (about 6–8 ounces).

Heat a medium skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add the chopped onion and sauté until translucent, about 3 minutes.

Add the minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

Add the chopped chicken to the skillet in a single layer. Cook, stirring occasionally, until pieces are lightly browned and mostly cooked through, about 4–5 minutes.

Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the chicken. Stir to coat and cook 30–45 seconds to bloom the spices.

Pour in 1/2 cup chicken broth and bring to a simmer. Reduce heat to medium-low and cook until the liquid reduces and chicken is cooked through, about 3–4 minutes. Finish by stirring in 1 tablespoon fresh lime juice. Taste and adjust seasoning; keep warm off the heat.

Enchilada-Style Sour Cream Sauce

In a small bowl combine 1 cup sour cream and 1/4 cup tomato sauce. Whisk until smooth and evenly pink in color.

Stir in 1/2 teaspoon chopped chipotle in adobo (or 1 tsp chipotle powder) and 1/2 teaspoon lime zest. Mix well and season with 1/4 teaspoon salt. If sauce is too thick for drizzling, add up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached.

Taste and adjust heat/salt. Cover and refrigerate briefly while finishing tacos, or keep at room temperature if serving immediately.

Assemble & Serve

Warm Tortillas

Warm the two flour tortillas in a dry skillet over medium heat, about 20–30 seconds per side, or wrap in a damp paper towel and microwave 15–20 seconds until pliable.

Place each warmed tortilla on a plate. Divide the cooked chicken evenly between the two tortillas (about 1/2 cup filling per taco).

Drizzle about 2 tablespoons total of the enchilada-style sour cream sauce over the chicken (about 1 tbs per taco), leaving room for other toppings.

Sprinkle 1/4 cup shredded cheese evenly over the two tacos (about 2 tablespoons per taco). The warm chicken will melt the cheese slightly.

Top each taco with shredded lettuce (about 2 tablespoons/taco), diced tomatoes (about 2 tablespoons/taco), sliced pickled jalapeños if using, and a sprinkle of chopped cilantro.

Serve immediately with lime wedges alongside for squeezing over the tacos.