Ingredients
For the Red Chile Chicken:
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp red chile powder (New Mexico or ancho chili powder preferred)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon (optional but adds depth)
- Salt and pepper to taste
- 1/4 cup chicken broth or water
- Juice of 1 lime
For the Creamy Corn:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tbsp butter
- 1/4 cup mayonnaise or sour cream
- 1/4 cup crumbled cotija or feta cheese
- 1/2 tsp chili powder
- 1 tbsp chopped fresh cilantro
- Juice of 1/2 lime
- Salt to taste
For Serving:
- 8 small corn or flour tortillas
- Extra cilantro, sliced jalapeños, cotija cheese, lime wedges, or avocado (optional toppings)
🔥 Instructions
1. Prepare the Chicken:
In a bowl, mix chile powder, paprika, cumin, oregano, garlic powder, cinnamon (if using), salt, and pepper with olive oil and lime juice to form a paste.
Rub all over the chicken and let marinate for at least 20 minutes (or overnight in the fridge for more flavor).
2. Cook the Chicken:
In a skillet over medium heat, add a splash of oil.
Cook chicken 5–6 minutes per side (or until fully cooked through and lightly charred).
Add chicken broth or water to the pan to deglaze and moisten the meat slightly.
Remove and let rest 5 minutes, then shred or slice.
3. Make the Creamy Corn:
In a skillet over medium heat, melt butter.
Add corn and cook for 3–5 minutes until slightly charred.
Remove from heat and stir in mayo or sour cream, cheese, lime juice, chili powder, cilantro, and a pinch of salt.
4. Warm the Tortillas:
Heat tortillas on a skillet or over open flame until soft and lightly browned.
5. Assemble Tacos:
Layer tortillas with red chile chicken and a spoonful of creamy corn.
Top with extra cheese, cilantro, jalapeños, or avocado as desired.
📝 Tips:
- Make it spicy: Add chipotle in adobo or hot sauce to the chicken or corn.
- Make it a bowl: Serve over rice or greens with tortilla strips.
- Use rotisserie chicken for a shortcut and toss in the chile paste.
