You’ll get a taste of Albuquerque, New Mexico once you bite into these Hatch Green Chile Chicken Street Tacos.
BEHIND THESE HATCH CHILE TACOS
Step into the streets of Albuquerque, New Mexico as you taste these spicy tacos made with Hatch Green Chiles. If you’ve ever visited Albuquerque, New Mexico, you’ll notice that this is the infamous state that grows Chiles! Almost every restaurant and fast food chains has some sort of chile in their menues.
During the month of August, it’s the season for red and green chiles that are being roasted on the streets.
Heck, you can get the red and green chiles that are called “the Christmas”. I prefer the green chiles instead of the red. The green seems to have a lighter flavor where as the red is more bold and spicier in tastes. When I visitied my family in Los Angeles recently, I forgot to visit those taco trucks that I have been missing out on. Not only the taco trucks but the taco street vendors too. There are so many street vendors in LA. You’ll run into the hot dogs vendors or the fruit vendors that’s always hanging out in every block, or even the corn man ringing his little bells walking down the street in your block.
Yes, I grew up in those type of streets. Oh yeah, Los Angeles either smells like street vendors’ cooking their foods or the stinky piss – LOL! The other day, I was craving my usual chicken street tacos.
So, I decided to fuse a little spicyness to my chicken. I grabbed a jar of hatch chile that I bought locally here in Albuquerque, New Mexico. I thought I should make a recipe using green chiles since I live here in ABQ.
WHAT ARE HATCH CHILES?
Hatch chiles are a type of pepper that are grown exclusively in the Hatch Valley of New Mexico. Known for their unique flavor profile, hatch chiles range in heat from mild to hot, with a slightly sweet and smoky taste that sets them apart from other types of peppers. They are commonly used in Southwestern cuisine, particularly in dishes like tacos, enchiladas, and salsas.
HATCH GREEN CHILE CHICKEN STREET TACOS BREAKDOWN
- Chicken Strips
- Hatch Green Chiles
- Gluten Free Corn Tortillas
- Cilantro and Onions
- The OG’s (Onion and Garlic Powders)
I chose to use a pound of chicken strips that were precut by the butcher. You can also use the rotiserrie chicken at your local grocery store. It’s easier to shred if you want your chicken to be shredded. I wanted to make my own to control the level of sodium. I added hatch green chiles from a local vendor from Albuquerque. You can use the canned green chiles. They’re probably better and a bit milder if you can not take on the heat! You may want to add a dollop of sour cream which can cool your tongue off too.
For a healthier spin on these tacos, I bought gluten free white tortillas. The texture was a little harder so I heated them over a flat pan and squeezed a bit of lemon juice to make it pliable. This also adds a little flavor since I don’t add salt to most of my recipes.
Hatch chile chicken street tacos are a delicious and easy-to-make dish that is perfect for any occasion. With their bold flavors and fresh ingredients, these tacos are sure to be a hit with your family and friends. So next time you’re looking for a tasty meal that will satisfy everyone’s taste buds, give this recipe a try!
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- 1 lbs Chicken Strips (or rotisserie chicken)
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Cracked Black Pepper
- 1/4 Cup Hatch Chiles (I used a local brand)
- 1 small Lemon (juiced & divided)
- Chopped White Onions (for garnish)
- Fresh Cilantro (for garnish)
- 24 Gluten-Free White Corn Tortillas Street Taco Sized (2 tortillas per taco)
- 1 Cup of #Feisty
- Season chicken strips with cumin, chile, garlic, onion, black pepper. In a skillet, heat oil in medium heat. Cook chicken until it’s no longer pink. Add the Hatch Chiles and simmer chicken for 3 minutes on low heat. Turn heat off and set aside to cool. You can choose to cube or shred the chicken.
- In a flat skillet, heat tortillas on both sides. You can squeeze a tiny amount of lemon to flavor the tortillas and to seal both tortillas together. Cook until it's pliable. About a minute or 2 minutes.
- Build your taco: use two corn tortillas, add the chicken, then add onions and cilantro. Serve with a lemon or lime wedge.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.