Honey Chipotle Chicken Mac & Cheese Tacos
Crispy honey-chipotle chicken tucked into cheesy macaroni-filled tacos with a double hit of creamy-spicy sauces.
Equipment
Ingredients
Chicken
boneless skinless chicken thighs
500 g
garlic powder
5 g
onion powder
5 g
paprika
5 g
cayenne pepper
2 g
kosher salt
5 g
black pepper
3 g
chicken bouillon
5 g
ground cumin
3 g
egg
2 pcs
cornstarch
50 g
all-purpose flour
50 g
Dry Mix
all-purpose flour
100 g
cornstarch
50 g
rice flour
50 g
Mac & Cheese
elbow macaroni
200 g
unsalted butter
50 g
all-purpose flour
25 g
chicken bouillon
5 g
onion powder
3 g
garlic powder
3 g
paprika
2 g
cayenne pepper
1 g
heavy cream
200 ml
mozzarella cheese
100 g
sharp cheddar cheese
100 g
Honey Chipotle Sauce
unsalted butter
30 g
chipotle peppers in adobo
30 g
hot sauce
15 ml
honey
30 ml
Spicy Pickle Sauce
mayonnaise
60 g
sour cream
30 g
sriracha
15 ml
chipotle peppers in adobo
15 g
pickle juice
15 ml
garlic powder
2 g
Assembly
small flour tortillas
8 pcs
mozzarella cheese
50 g
vegetable oil
500 ml
Instructions
Prep and season the chicken
Season and coat the chicken thighs before frying.
Coat the chicken
Dip the chicken in egg and then the seasoned flour-cornstarch mixture.
Fry the chicken
Fry the chicken in hot oil until golden and cooked through.
Prepare the dry mix
Mix the flour, cornstarch, and rice flour together.
Cook the pasta
Boil the elbow macaroni until al dente.
Make the cheese sauce
Prepare a roux, add cream, then melt in the cheeses.
Combine pasta and cheese sauce
Mix the cooked macaroni into the cheese sauce.
Make the honey chipotle sauce
Melt butter with chipotle, hot sauce, and honey.
Make the spicy pickle sauce
Stir together all sauce ingredients until smooth.
Assemble the tacos
Warm tortillas, add mac & cheese, chicken, sauces, and cheese.
Original recipe
Storage
Best enjoyed fresh; sauces may separate when reheated
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