Shredded Guajillo Chicken Tacos

with Spicy Corn Sauté

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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To fill soft flour tortillas, you’ll shred warm chicken into bite-sized pieces, then dress it with our chef-curated guajillo chile sauce, which lends incredibly rich flavor and mild, smoky heat. It’s the perfect pairing for a bright, seasonal side of sweet corn tossed with spicy pickled jalapeño and a touch of creamy mayo.

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Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. 

Cook & dress the corn:
3 Cook & dress the corn:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas:
4 Warm the tortillas:

While the corn cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn. Enjoy!

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Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. 

Prepare the ingredients:
Cook & dress the corn:
3 Cook & dress the corn:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

While the corn cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn. Enjoy!