Recipe courtesy of Mary Berg
Pulled Buffalo Chicken Tacos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 667
- Total Fat
- 39
- Saturated Fat
- 18
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 48
- Cholesterol
- 213
- Sodium
- 1661
- Total: 1 hr 15 min
- Active: 35 min
Ingredients
Chicken and Garnish:
6 boneless, skinless chicken thighs
1 yellow onion, thinly sliced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup cayenne pepper hot sauce
1/2 cup low-sodium chicken broth
12 corn tortillas
2 to 3 cups grated jalapeño jack cheese or nacho cheese blend
1 avocado, diced
2 green onions, thinly sliced
To Serve:
3/4 cup sour cream
1.8 to 2.1 ounce (50 to 60 grams) crumbled blue cheese
1 stalk celery, thinly sliced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Directions
- For the chicken and garnish: In a saucepan or slow cooker, stir together the chicken thighs, onions, paprika, cumin, cayenne pepper hot sauce and chicken broth. If using a saucepan, place over medium heat and bring to a simmer. Cover with a tight-fitting lid, reduce the heat to low and cook for 20 minutes. Remove the pot from the heat and, keeping the lid on, set aside for 15 minutes. At this point, the chicken should be cooked through and easily pulled apart with two forks. If using a slow cooker, cook on high for 3 hours or on low for 5 to 6 hours.
- When the chicken is tender, transfer it and the onions to a large bowl, reserving the cooking liquid. Use 2 forks to shred the chicken, ladle a few scoops of the spicy cooking liquid overtop and stir to combine; reserve the remaining cooking liquid for serving.
- Arrange your oven rack to the center position and heat your broiler to high. Lay the tortillas out onto 2 sheet pans, scatter over the grated cheese and divide over the pulled chicken and onions. Working with one pan at a time, transfer to the oven to broil until the edges of the tortillas are lightly toasted, the cheese is melted and the chicken is lightly crisp on top, 3 to 5 minutes.
- Remove the tacos from the oven, scatter over the avocado and green onions, and fold over into little tacos.
- To serve: Stir together the sour cream, blue cheese, celery and lemon juice and season with salt and pepper. Serve the tacos with the blue cheese sour cream on the side and the remaining spicy cooking liquid as a dunk.