Description
Delicious and vibrant Red Chile Chicken Tacos with a creamy corn crema, perfect for a flavorful Mexican-inspired meal ready in just 45 minutes.
Ingredients
Scale
Chicken and Sauce
- 2 cups shredded cooked chicken
- 1 cup red chile sauce
- Salt and pepper to taste
- Olive oil (for warming tortillas)
Corn Crema
- 1 cup fresh corn kernels
- 1/2 cup heavy cream
- 2 tablespoons lime juice
Additional Toppings
- 8 corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions
- Heat Chicken and Sauce: In a medium saucepan, combine the shredded cooked chicken with the red chile sauce and heat it over medium heat for 5-7 minutes until warmed through and well combined.
- Prepare Red Chile Sauce (Optional): If making your own red chile sauce, roast dried red chiles, then blend them with garlic, onion, and spices. Simmer this mixture to develop rich flavors.
- Simmer Chicken in Sauce: Pour the red chile sauce over the chicken and continue simmering for a few more minutes to allow flavors to meld.
- Make Corn Crema: In a separate bowl, mix the fresh corn kernels with heavy cream and lime juice until well combined to create a creamy and tangy corn crema.
- Warm Tortillas: Heat a skillet over medium heat with a small amount of olive oil and warm the corn tortillas until soft and pliable.
- Assemble Tacos: Place a portion of the chile chicken on each tortilla, top with corn crema, avocado slices, and chopped fresh cilantro. Serve immediately.
Notes
- For authentic flavor, use dried red chiles such as guajillo or ancho for the sauce.
- If you prefer a milder taco, reduce the amount of red chile sauce or dilute it slightly with tomato sauce.
- The corn crema can be adjusted for consistency by adding more or less heavy cream.
- Warm tortillas just before assembling to keep them soft and flexible.
- Leftover chicken mixture can be stored in the refrigerator for up to 3 days.
