Pulled Chicken & Corn Tacos

Welcome to the Woolzies table! You already know that we are committed to making eco-friendly products that protect our environment and sustain our precious resources. This attitude extends into our kitchens as well, and we’d like to share some wonderful fresh, healthy recipes with you that are easy to make and don’t use any processed ingredients.

We know that caring about the environment is also about consuming seasonal foods, avoiding excess packaging, and knowing exactly what is in every meal you make. So, we’ve chosen quality recipes from great chefs and cooking publications that share our values—so you can enjoy homemade meals without preservatives or imitation flavors or colors. We hope you enjoy these recipes, and we’ll be bringing you more regularly, so feel free to send us a request. Enjoy!


 

In many homes, Tuesday night is Taco Night. In this tasty recipe, corn is the star ingredient. We’ve modified this recipe to utilize frozen corn, so you can make it year-round. But if the mood strikes you, and fresh corn is abundant, you can spread the chipotle paste on fresh corn on the cob and cook it on the grill.

The combination of shredded roast chicken, sweet and spicy corn, and crumbled queso fresco is a delightful change of pace. This recipe serves four people, but it can easily be doubled or tripled to feed a crowd in no time at all. So … let’s get cooking!

Preparation Time: 20 minutes
Total Time: 45 minutes
Serves: 4

Ingredients for Chipotle Paste
1 teaspoon chipotle powder
1 tablespoon tomato paste
1 tablespoon apple cider vinegar

Mix all three ingredients together in a small bowl and set aside.

Ingredients

1 ½ cups frozen corn, thawed (or 2 fresh ears, shucked)
1 tablespoon homemade chipotle paste (see recipe above)
2 tablespoons olive oil
2 garlic cloves, minced
1 medium shallot, minced
1 1/2 cups shredded roast chicken
Salt and pepper to taste
Eight 6-inch corn or flour tortillas
Optional garnish: chopped cilantro, queso fresco, and tomatillo salsa 

Instructions

  1. Heat the olive oil in a skillet over medium heat. Briefly sauté the garlic and shallot until they are soft (approximately 2 minutes).
  2. Add the corn, chipotle paste, and shredded chicken to the skillet, tossing to coat. Season with salt and pepper to taste. Alternative preparation for fresh corn: If grilling the corn, rub each ear with half the chipotle paste and grill until lightly charred (approximately 4 minutes). Set aside to cool, then cut the kernels off the cob.
  3. Warm the tortillas and fill with the chicken mixture. Serve with fresh chopped cilantro, queso fresco, and tomatillo salsa. Enjoy!

 

Photo credit: http://www.foodandwine.com/recipes/pulled-chicken-grilled-corn-tacos