crème fraîche

Simple Steak au Poivre

beef

Salt

black pepper

Sichuan pepper

unsalted butter

shallots,

Cognac or bourbon

watercress,

Joanne Chang’s Maple-Blueberry Scones

whole-wheat flour

all-purpose flour

baking powder

baking soda

salt

crème fraîche, Greek yogurt

maple syrup

buttermilk,

egg yolk,

blueberries

confectioners’ sugar

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Chicken Tacos With Chipotle

chicken thighs,

scallions, left whole

bay leaf

thyme

black peppercorns

allspice berry

cloves

Kosher salt

olive oil

yellow onion, finely diced

garlic cloves,

cumin

chipotle chiles

adobo sauce,

broth (use broth from simmered chicken)

corn tortillas

serrano chile

radishes

avocado

queso fresco feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

oregano

Lime wedges

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

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Simple Steak au Poivre

Joanne Chang’s Maple-Blueberry Scon...

Chicken Tacos With Chipotle

Top 3 crème fraîche recipes from across the web

The most viewed crème fraîche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Steak au Poivre

Joanne Chang’s Maple-Blueberry Scon...

Chicken Tacos With Chipotle

The most viewed crème fraîche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine