Chipotle-Mango Chicken Tacos

  • Yield: servings


2pounds chicken with skin and bone in
1can chipotle peppers with adobo sauce
1-- bar cream cheese
-- kosher salt (to taste)
-- fresh ground white pepper (to taste)
-- fresh ground black pepper (to taste)
1teaspoon chipotle chili pepper spice
2tablespoons Adobe seasoning
1pint heavy cream
8cups chicken stock
1package flour tortilla's
1pint sour cream
1bunch cilantro coarse chopped
1-- mango diced
1-- chayote diced
1medium purple onion diced
2cloves garlic finely chopped
1-- jalapeno pepper finely chopped
4-- tomatillos diced
3-- 4 tablespoons extra virgin olive oil
3-- 4 tablespoon fresh squeezed lime juice
1tablespoon honey


Start by boiling 2 lbs chicken in 8 cups chicken stock and 2 tablespoons Adobe seasoning for 25 minutes. Pull out chicken let cool. Shred Chicken by pulling with two forks, discard skin and bones. In Blender add room temperature cream cheese, 2 chipolte chilis with 2 tbls of adobo sauce, 1 pint heavy cream, blend until smooth. In large skillet add shredded chicken, blended chipolte cream cheese sauce, kosher salt half teaspoon to 1 tsp, 10 grinds fresh white and black pepper, 1 tsp. chipotle chili pepper spice simmer until thickened about 5 minutes. Place flour tortilla on tin foil in preheated 350 degree oven for 5 minutes or until soft.
For Mango Salsa, while chicken in boiling,
In large mixing bowl add diced mango, chayote, purple onion, garlic, jalapeno, tomatillo's, extra virgin olive oil, lime juice and honey toss ingredient together until well mixed.
Once chicken, and torilla's and salsa are complete. take one tortilla add shredded chicken mixutre, mango salsa, and sour cream to taste, top with cilantro and enjoy…