A chipotle is a dried and smoked jalapeno pepper. The drying and smoking process gives it that dark color. Chipotle comes from the Nahuatl word chilpoctli, which means smoked chili. Its distinct flavor adds so much depth to any dish. In the recipe below, we use chipotle in adobo sauce to make the perfect shredded chicken tacos.
If you prefer your tacos to be less spicy, just use the adobo sauce itself. If you like more heat, put the entire can of the chipotles in adobo sauce into a blender and pulse until all the chilies are completely blended into the adobo. You can then use this blended version for extra heat. Start by seasoning the chicken generously with salt and pepper, then place into a gallon zip-lock back along with the onion, lime juice, cilantro and water. Close it up and store it in the freezer for up to two to three weeks. When you’re ready to cook, simply pull it out of the freezer to thaw the night before, and then into the slow cooker it goes!
2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1½ tablespoons chipotle peppers in adobo sauce
½ onion, small diced
1 lime, juiced
½ cup cilantro, roughly chopped
½ cup water
1 pack corn tortillas
Generously season chicken with salt and pepper. Place into a gallon zip-lock bag.
Add the remaining ingredients from chipotle peppers to water.
Close the bag, removing as much air as possible.
Gently shake to mix everything together, then store in the freezer for two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 2 hours, or on low for 5 hours.
Shred the chicken and serve in corn tortillas, with refried beans on the side and any additional toppings like diced onions, avocado, cabbage, fresh cilantro, sour cream and cheese.