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Treehouse at the Grove, HoustonThe cilantro used in chef Ryan Pera's tacos comes from an herb garden next to the open-air, eco-friendly Treehouse bar. Amazing Chicken Recipes

Ryan Pera
August 2009

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Credit: © Wendell T. Webber

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. Rub the corn with the chipotle paste and grill over moderately high heat, turning, until lightly charred all over, about 4 minutes total. Let cool slightly, then cut the kernels off the cob.

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  • In a medium skillet, heat the olive oil. Add the garlic and shallot and cook over moderate heat until softened, about 2 minutes. Add the shredded chicken and cook until heated through, about 1 minute. Stir in the corn and cilantro and season with salt and pepper.

  • Fill the tortillas with the chicken and corn. Sprinkle with the queso fresco, drizzle with tomatillo salsa and serve.

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