Crazy Coyote Tacos is one of Southern California's most revered roadside restaurants, so much so that even Anthony Bourdain was a massive fan. We've been trying to duplicate the Crazy Coyote Taco recipe for years, and I think we finally nailed it. Give this recipe a try and let us know what you think!
2tablespoonscanned chipotle chile in adobo sauceminced
2teaspoonsadobo sauce
½teaspoonbrown sugar
1teaspoongrated lime zest
2tablespoonslime juice
For the Crazy Coyote Taco Assembly:
Large flour or corn tortillas
Chopped onion and cilantro
Sour Cream
Monterey Jack Cheeseshredded
Instructions
Measure and chop all of your ingredients before beginning.
Season chicken with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat and brown chicken on both sides. Transfer to a platter.
Add a tablespoon of oil to the Dutch Oven and saute the chopped onions until browned, about 5 minutes.
Add garlic, cumin, and cinnamon and stir to combine.
Add tomatoes, broth, chipotle and adobo sauce and sugar. Bring to a boil, scraping the bottom of the pot occasionally.
Return the reserved chicken to the Dutch Oven and tomato mixture and lower to medium-low heat.
Cover and simmer for 20 minutes, flipping chicken occasionally.
Transfer chicken to a platter or large casserole dish.
Pour the tomato mixture into a blender and pulse for 30 seconds. Return the sauce to your Dutch Oven.
Shred the chicken into bite-size pieces, and then return chicken to the Dutch Oven with the sauce.
Cook the chicken and sauce over medium heat, stirring occasionally, until the sauce thickens and everything is combined, roughly 10 minutes.
Stir in lime zest, juice and season to taste with salt and pepper.
Assemble the Crazy Coyote Tacos
Brown the flour tortillas over a hot flame on your stove.
Place shredded cheddar or Jack cheese on the bottom of the tortilla and melt in microwave.
Top the cheesy tortilla with the chicken, onion and cilantro. Add sour cream and guacamole if desired.