Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido

Method12 steps

1. 1

   Step 1: Make the curtido cabbage slaw first.

2. 2

   Step 2: Combine both cabbages and the sliced yellow onion (½) in a bowl. Separately mix the curtido vinegar, water (¼ cup), ½ teaspoon salt, brown sugar (½ tsp), oregano and red pepper flakes (1 tsp). Pour over the cabbage, stir, cover and refrigerate at least 2 hours. Drain before serving.

   Chill curtido at least 2 hours · 120 minUses 1 cup shredded green cabbage · 1 cup shredded red cabbage · ½ yellow onion, thinly sliced · ⅓ cup apple cider vinegar or red wine vinegar · ¼ cup water · ½ tsp salt for curtido · ½ tsp brown sugar · 1 tsp dried oregano

3. 3

   Step 3: Make the pineapple mango salsa while the curtido chills.

4. 4

   Step 4: Combine the pineapple (1), mango (1 large), diced red onion (½), fresh jalapeño (1) and cilantro (1 tbsp). Add the lime juice and salsa kosher salt to taste; stir and set aside for the tacos.

   Uses 1 pineapple, peeled and diced · 1 large mango, diced · ½ red onion, diced · 1 jalapeño, seeded and diced · 1 tbsp fresh cilantro, chopped · Juice of 1 lime · Kosher salt to taste for salsa

5. 5

   Step 5: Make the chipotle cream sauce.

6. 6

   Step 6: Blend the crema Mexicana (2 cups) and the two chipotles until creamy. Season with the separate sauce salt to taste.

   Uses 2 cups crema Mexicana · 2 chipotle peppers in adobo sauce · Salt to taste for chipotle cream

7. 7

   Step 7: Prepare the already cooked rotisserie chicken for warming.

8. 8

   Step 8: Position an oven rack suitably below the broiler according to your oven instructions and preheat the broiler.

9. 9

   Step 9: Line a broiler-safe baking sheet with aluminium foil. Spread the shredded cooked chicken on it and drizzle with the 2 tablespoons olive oil.

   Uses Shredded cooked rotisserie chicken, enough for 8 servings · 2 tbsp olive oil for chicken

10. 10

    Step 10: Broil for up to about 10 minutes until the chicken is lightly crisp and reheated to 165°F (74°C). Watch closely and stop sooner if ready to prevent burning.

    Uses Cooked shredded chicken on the oiled foil-lined tray

11. 11

    Step 11: Warm the corn tortillas and assemble the tacos.

12. 12

    Step 12: Warm the corn tortillas. Fill each with hot chicken, pineapple mango salsa, drained curtido and chipotle crema. Add optional pickled jalapeños and serve immediately, allowing 2–3 tortillas per person.

    Uses Hot crisped rotisserie chicken · Pineapple mango salsa · Chilled drained curtido · Chipotle crema · 16–24 corn tortillas, 2–3 per person · Pickled jalapeños for serving, optional