We've taken to watching Cook's Country on PBS. I love Netflix, but it is not real big on the cooking shows! This recipe looked SO yummy that we had to try it. I will be hard-pressed to make tacos any other way now. They are THAT good. Here is what we did:
3 tablespoons unsalted butter
4 garlic cloves , minced
2 teaspoons minced chipotle chilies in adobo sauce *
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
1. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. (At this point, the original recipe calls for poaching the chicken for about 15 minutes, but I have NEVER had any luck with this method. ) Instead, I put the chicken into my crock pot, poured the skillet contents on top and cook on low for 6-8 hours.
2. Pour sauce from crock pot into skillet and heat to medium-high. Cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
* Note: This recipe only calls for a small portion of the can of chipotle peppers. I portioned the rest onto wax paper covered cookie sheet, flash froze and then put them into a plastic bags for future use. This recipe is so good I know that they won't be in there too long!