When I saw this recipe in a recent issue of Bon Appétit, I knew I had to make it for multiple reasons. First, it was written by my favorite new Food Network hostess, Marcela Valladolid. Second, I've been craving roast chicken tacos since consuming them recently at San Francisco's new taco bar Tacolicious. Third, Cinco de Mayo was coming up, and I could not stop thinking about Mexican food!
The hardest part of this recipe is peeling the chicken from the carcass. Other than that, it's nothing more than roast chicken with a simple herb butter. The resulting tacos are absolutely delicious and totally hit the spot. I served them with guacamole, pico de gallo, and feta cheese. They are an absolute crowd-pleaser, and I definitely plan to make this dish again. To get the recipe, read more.
From Bon Appétit Ingredients 1/4 cup (1/2 stick) butter, softened Directions Serves 6-8.
Chipolte Roast Chicken Tacos
1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves, peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
8 warm corn tortillas
1 avocado, halved, pitted, peeled, thinly sliced
From Bon Appétit
1/4 cup (1/2 stick) butter, softened