The weekend at the Roediger House was a long-delayed return to delightful summer days, with sunshine covering us most of the time and the temps being almost reasonable for late July. At mid-day Sunday, I had in mind to try out a new recipe I just stumbled across: elote tacos with chipotle chicken and veggies.
Not especially difficult to put together and yet resulting in what seems an intriguingly complex outcome, the hand-held monstrosity of a soft taco that had a twin on my plate was more than I could manage...but I left very little uneaten. It was spectacular.
Part of the ease of this meal resides in its sheet pan approach, where the spiced marinated chicken and spiced onion and peppers roast together. In the meantime, the elote street corn topping gets whipped up, boosted with crumbled cotija cheese and made a bit healthier with whole-milk Greek yogurt.
"Elote Tacos with Chipotle Chicken and Veggies," from Maddie Ireland of Munchin' with Maddie. [Published 18 April 2024]
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