MODERN CLASSICS

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- ANDREW BUI

CRISPY CHIPOTLE CHICKEN TACOS

SERVES 4 - 50 MIN

AVOCADO RANCH SAUCE

• 1 avocado
• 1 jalapeño, seeded, chopped
• 2 cloves garlic
• 1/2 c. packed fresh cilantro
• 1/4 c. buttermilk
• 1/4 c. sour cream
• Juice of 1 lime
• Kosher salt
• Freshly ground
• black pepper

TACOS

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1 lb. ground chicken
• 1 chipotle chile in adobo, chopped, plus 2 tbsp. adobo sauce
• 1 tsp. chili powder
• 1 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 3 c. shredded cheddar, divided
• 8 small corn tortillas
• Fresh cilantro leaves, for serving

1. Avocado Ranch Sauce: In a food processor, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.

2. Tacos: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until translucent, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat.