BBQ Chicken Taquitos with Street Corn
BBQ Chicken Taquitos with Street Corn. Slow-cooker spicy barbecue chicken loaded inside crispy corn tortillas with lots of cheddar and Monterey Jack cheese. Topped with a refreshing yet spicy street corn. I mean who doesn’t love street corn?! The roasted corn, the tangy lime, the spicy Chipotle chili powder, some scallions and cojita?! Oh yes, the perfect blend of sweet and spicy flavors. Served alongside creamy avocado and a limey crema. After all it’s taco Tuesday so do it up a little fancier with some taquitos. Although there’s really nothing fancy about this dish & don’t forget to grab some margs…cheers ;)) !!
A taco Tuesday night, but a little fancier? Ok, maybe not “fancy” because there really isn’t anything fancy about tacos. But we all know they’re good, they’re fun, and everyone loves them. And these aren’t just you’re average tacos. These are taquitos.
We are super obsessed with this taquito recipe because it brings together so many different flavors in one bite. Both sweet and spicy. Tangy and refreshing. Saucy and limey.
Barbecue sauce may not be your typical taco sauce, but for some reason it just works. The chicken is slow-cooked in the barbecue sauce with chipotle peppers in adobo and chipotle chili powder. The street corn is the perfect cool down. Although…it is a little spicy too ;)) but you guys know I can handle the heat. But then you’ve got that creamy avocado sauce and Lime Crema for the real cool down.
Taco Tuesday is always a fun one. Especially because it usually means margs are involved too which honestly gets me excited for the weekend. If you guys can’t tell by now, we love our weekend margs. So cheers to taco Tuesday and getting a little bit closer to the weekend !!
Ingredients
3 pounds boneless, skinless chicken thighs
1 onion; chopped
3 chipotle peppers in adobo; chopped
2 teaspoons smoked paprika
2 cups barbecue sauce
1 cup beer
corn tortillas
2 cups shredded cheddar and Monterey Jack cheese
olive oil for drizzling
For the Street Corn
1/2 cup sour cream
1/4 cup mayonnaise
juice of 1 lime
4 ears corns; roasted and kernels removed
2 tablespoons scallions; sliced
1 teaspoon chipotle chili powder
1/2 cup cojita
salt and pepper
For Creamy Avocado Sauce
1 avocado; diced
1 tablespoon olive oil
juice of 1 lime
salt and pepper
For the Lime Crema
1 cup sour cream
juice of 1 lime
salt and pepper
Directions
Add the chicken, onion, chipotle peppers, paprika, barbecue sauce, and beer to a slow-cooker. Cover and cook on high heat for 4 hours. When chicken is finished cooking, let it cool and shred the chicken using two forks. Drizzle with additional sauce from the slow-cooker. Save the remaining sauce and transfer it to a small pot. Set aside.
Preheat the oven to 425 degrees. Warm 6 tortillas at a time in the microwave for about 35 seconds. Rub the tortillas with olive oil. Spread the chicken down the middle of each tortilla and sprinkle with cheese. Roll each tortilla tightly. Spread seam side down on a baking sheet. Repeat with remaining tortillas, chicken, and cheese. Transfer to the oven and bake for 10 minutes on each side until crisp.
Make the street cream. In a small bowl, combine the sour cream, mayonnaise, juice of 1 lime, salt, and pepper. In a separate bowl, combine the corn, green onions, chili powder, and cojita. Add the cream sauce to the corn, a little at a time, until creamy. Season with salt and pepper.
Make the avocado cream sauce. To the bowl of a food processor, add the the avocado, olive oil, lime juice, salt, and pepper. Pulse until creamy and smooth.
Make the Lime Crema. In a small bowl, combine the sour cream, lime juice, salt, and pepper.
Reheat the sauce from slow-cooker over low heat. Serve taquitos with the slow-cooker sauce and topped with street corn. Serve avocado sauce and Lime Crema alongside.
