Chicken Adobo Tacos

Ingredients

• 2 Ears of Corn
• 2 Limes
• 3 oz Shredded Red Cabbage
• 2 Boneless Skinless Chicken Breasts
• 8 fl. oz. Tomato Sauce
• 1 Tbsp. Adobo Seasoning
• 6 Flour Tortillas (6”)
• 2 oz Sour Cream
• 1 oz Grated Cotija Cheese
• Olive Oil
• Salt Pepper
• Shuck corn and rinse. Zest one lime, halve, and juice.

Instructions

1. 1

   Cook Within: This style of corn, known as elotes, is common street food throughout Mexico. Feel free to cut kernels off cob before roasting, then layering other components to make esquites. Adobo seasoning can be mixed with sour cream to add a different, yet delicious element of flavor to the elotes. Cotija cheese is a crumbly cow’s milk cheese that adds mild saltiness to this street-style corn.

2. 2

   Prepare the Ingredients: Shuck corn and rinse. Zest one lime, halve, and juice. Quarter second lime. Combine shredded cabbage, 1 tsp. olive oil, 2 tsp. lime juice, ½ tsp. salt, and a pinch thoroughly and refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with a pinch of pepper.

3. 3

   Make the Sauce: In same pan used to sear chicken, combine tomato sauce, half the seasoning, and ½ cup water over medium-high heat. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Using two forks, shred chicken into bite-sized pieces and add to pan. Alternatively, chicken can be sliced into bite-sized pieces. Cook 2 minutes and remove pan from burner. Taste sauce, and add remaining seasoning (reserve a pinch for garnish) if more heat is desired.

4. 4

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Place chicken in hot pan and cook 4-5 minutes per side, or until browned. Transfer to Warm the Tortillas Stack tortillas and wrap with foil. Place wrapped tor- tillas in oven 5-7 minutes, or until warm and pliable.

5. 5

   Finish the Chicken and Roast Corn: Place ears of corn on other half of prepared baking sheet and coat each ear with ¼ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Bake 8-12 minutes, or until chicken is golden brown, reaches a minimum internal temperature of 165 degrees, and corn is tender. Remove from oven and let chicken rest

6. 6

   Plate the Dish: Place a serving of cooked chicken in three tortillas and place on a plate. Garnish tacos with cabbage, half the sour cream, and lime zest. Add an ear of corn to the plate and garnish with remaining sour cream, remaining seasoning (to taste), and Cotija cheese. Serve with two lime wedges. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is used in sauce, and a pinch garnishes • While very flavorful, adobo seasoning brings some heat to the table. Feel free to use half the amount for a milder twice. Half garnishes tacos and remaining garnishes corn. the recipe before you start–we promise it will be time