Chipotle Lime Chicken Carnitas Tacos
Chipotle Lime Chicken Carnitas Tacos
Ingredients
For the Chicken Carnitas
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- 3 limes, juiced
- 2 oranges, juiced
- 2 chipotle peppers, from can, roughly chopped
- 1 tablespoon adobo sauce, from can of chipotles
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For Serving
- 12 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 avocado, diced or sliced
- 1/2 cup salsa verde
Instructions
- 1
In a large bowl, combine the chicken chunks, lime juice, orange juice, chopped chipotle peppers, adobo sauce, chopped yellow onion, minced garlic, ground cumin, dried Mexican oregano, kosher salt, and black pepper. Toss well to coat the chicken. For best flavor, cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 20 min - 2
Transfer the marinated chicken and all the liquid to a large Dutch oven or heavy-bottomed pot. Ensure the chicken is mostly submerged in the liquid. If not, add a small amount of water or chicken broth until it is.
⏱️ 5 min - 3
Place the Dutch oven over medium-high heat on the stovetop. Bring the liquid to a gentle simmer, then reduce the heat to low, cover tightly with a lid, and cook for 35-45 minutes, or until the chicken is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 45 min - 4
Carefully remove the Dutch oven from the heat. Using tongs or two forks, remove the chicken chunks from the liquid and place them on a cutting board. Shred the chicken into bite-sized pieces.
⏱️ 5 min - 5
Place the Dutch oven with the remaining cooking liquid over high heat on the stovetop. Bring the liquid to a rapid boil and reduce it until it has thickened slightly and the fat has rendered and separated, about 10 minutes.
⏱️ 10 min - 6
Add the shredded chicken back into the Dutch oven with the reduced liquid and rendered fat. Stir to coat the chicken. Increase the heat to medium-high and cook, stirring occasionally, until the edges of the chicken become golden brown and crispy, about 10-15 minutes.
⏱️ 15 min - 7
While the carnitas are crisping, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 8
Assemble the tacos by filling each warm tortilla with a generous portion of the crispy chipotle lime chicken carnitas. Top with chopped fresh cilantro, finely diced red onion, diced avocado, and a drizzle of salsa verde.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Chicken Carnitas Tacos
Ingredients
For the Chicken Carnitas
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- 3 limes, juiced
- 2 oranges, juiced
- 2 chipotle peppers, from can, roughly chopped
- 1 tablespoon adobo sauce, from can of chipotles
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For Serving
- 12 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 avocado, diced or sliced
- 1/2 cup salsa verde
Instructions
- 1
In a large bowl, combine the chicken chunks, lime juice, orange juice, chopped chipotle peppers, adobo sauce, chopped yellow onion, minced garlic, ground cumin, dried Mexican oregano, kosher salt, and black pepper. Toss well to coat the chicken. For best flavor, cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 20 min - 2
Transfer the marinated chicken and all the liquid to a large Dutch oven or heavy-bottomed pot. Ensure the chicken is mostly submerged in the liquid. If not, add a small amount of water or chicken broth until it is.
⏱️ 5 min - 3
Place the Dutch oven over medium-high heat on the stovetop. Bring the liquid to a gentle simmer, then reduce the heat to low, cover tightly with a lid, and cook for 35-45 minutes, or until the chicken is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 45 min - 4
Carefully remove the Dutch oven from the heat. Using tongs or two forks, remove the chicken chunks from the liquid and place them on a cutting board. Shred the chicken into bite-sized pieces.
⏱️ 5 min - 5
Place the Dutch oven with the remaining cooking liquid over high heat on the stovetop. Bring the liquid to a rapid boil and reduce it until it has thickened slightly and the fat has rendered and separated, about 10 minutes.
⏱️ 10 min - 6
Add the shredded chicken back into the Dutch oven with the reduced liquid and rendered fat. Stir to coat the chicken. Increase the heat to medium-high and cook, stirring occasionally, until the edges of the chicken become golden brown and crispy, about 10-15 minutes.
⏱️ 15 min - 7
While the carnitas are crisping, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 8
Assemble the tacos by filling each warm tortilla with a generous portion of the crispy chipotle lime chicken carnitas. Top with chopped fresh cilantro, finely diced red onion, diced avocado, and a drizzle of salsa verde.
⏱️ 5 min