Kevin Saftner said he can’t fix complaints about noise at his iconic music venue if he doesn’t know who is making them.
Tacos are a favorite in our household because they’re so easy to make and a great way to use up leftovers. I also like getting creative with toppings depending on what’s in season — and whether the day calls for something spicy.
Shredded lettuce is a classic topper, but I happen to have a garden full of kale. So I shredded a few leaves, tossed it with mayo and sour cream and added minced chipotle in adobo sauce for a spicy slaw.
I used shredded roasted chicken thigh because I think it has the most flavor, but breast meat or shredded rotisserie chicken would work, too.
For chipotle slaw
1 cup shredded kale
1 cup shredded cabbage
Half jalapeno, seeds removed, sliced thin
2 tablespoons chopped cilantro
1 tablespoon mayonnaise
1 tablespoon sour cream
1-2 tablespoons chipotle in adobo sauce, minced
2 tablespoons lime juice
Pinch or two of kosher salt
1 pound roasted chicken thigh meat, shredded (3-3½ cups)
2 teaspoons vegetable oil
Half small onion, minced
1 or 2 pinches ground cumin
1 or 2 pinches chipotle chili powder
8 corn tortillas, warmed or grilled
Optional toppings: Sliced avocado, chopped radish, chopped cilantro, crumbled queso fresca or shredded cheddar and Jack cheese
Make slaw: Place shredded kale and cabbage and jalapeno in a large bowl. In a separate small bowl, mix cilantro, mayonnaise, Mexican crema, chipotle adobo sauce and lime juice until well blended. Season to taste with salt.
Toss shredded vegetables with dressing; set aside.
Heat vegetable oil in a small nonstick saucepan over medium heat, add onion and cook until translucent, 2-3 minutes. Mix in shredded chicken, cumin and chili powder. Simmer until chicken is hot and flavors have blended, about 3 minutes.
To serve: Spoon ½ cup chicken mixture into warmed tortilla. Top with slaw and any additional toppings.
— Gretchen McKay, Post-Gazette