This is so good, I don’t even wanna taco ’bout it.
Tacos. The gift of delicious from our neighbors to the South.
Fun fact: I lived in Mexico, in the state of San Luis Potosí, when I was 17 years old. When you go to a taco place in Mexico, they give you a list to fill out with a pencil with little check-boxes, and you essentially check off every kind of taco that you want, from cactus tacos to mixed seafood tacos. Yes, this usually resulted in me ordering fifty different tacos, because each option sounds more delicious than the last and who can say no to an innocent taco? WHO??
However, not once in all my dias en Mexico did I see an option for buffalo chicken tacos. Much like the Philadelphia delicacy of “cheesesteak spring rolls” at our favorite Asian food restaurants, we’ve taken two delicious things from literal opposite ends of the country and married them into a single, yummy, phenomenon. (Hint: We might make spring rolls next in our stampede of buffalo recipes…)
The fantastic thing about these low-maintenance tacos is the opportunity to get creative with toppings. Essentially a free-for all, these are just our recommended ingredients. Go nuts.
2 ears of local corn, cut off the cob (in a pinch, use a 15-oz can of whole corn kernels)
3 cups shredded rotisserie chicken (we make ours fresh multiple times a day at our Rittenhouse, Franklin, and Comcast locations!)
2/3 cup buffalo sauce (see here for fancy sauce recipe!)
Hard taco shells or soft tortillas, whatever your preference!
Crumbled Chiriboga blue cheese (about 2 oz)
Green onions / chives
Buffalo Sauce Recipe:
Pour one cup of hot sauce in a pot (I used our newer line of A&B Pepper Sauces, small-batch hot sauce made in Brooklyn with zero artificial flavorings or added sugars). They have 3 flavors, and heck if I didn’t mix ’em all together like a buffalo-crazed genius. The mix ended up being about 60% Original, 30% Garlic, and 10% More Heat. Then add a half-cup of butter, which is 4 oz, and you can be fancy like me and use what I call “fun butter”—in this case I used Kerrygold grass fed butter from Ireland. Melt it up good and toss in 2 tablespoons of straight-up cayenne pepper. Mix well, pour onto everythang.
Get Started! Here’s The Play By Play:
1. Grab a skillet and roast off your corn over medium-high (it’ll take a little longer if you’re using fresh – sprinkle in about a tablespoon of water to add a little steam heat!)
2. Toss chicken and buffalo sauce together until well-mixed. Heat up your shells or tortillas for 5-10 minutes in a low-heat oven on a baking sheet, around 250 degrees.
3. Build your tacos from the ground up! Start with the buffalo chicken mix, top with corn, and then go wild with sliced avocado, chopped herbs, a squeeze of lime, and maybe an extra drizzle of buffalo sauce.
4. Sprinkle on crumbled Chiriboga blue cheese as the piece de resistance, or whatever that translates to in Spanish for, you know, authenticity.
5. Wanna go hog-wild? Make this addictively easy homemade blue cheese dressing in your BLENDER! You’ll never go back to that stuff in a bottle, I promise:
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup buttermilk (fake it to make it – add 1 teaspoon of lemon juice to 1/3 cup of regular milk, or just use extra sour cream with a little water mixed in)
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 tsp cracked black pepper
2 oz Bleu d’Auvergne cheese (save another 2 oz of crumbles if you like your dressing “chunky”)
Blend it all! All of it, I tell you!
Refrigerate the leftovers, it’ll be good for another week or two in the fridge, (unless you’re like me and you sneak out of bed and take shots of it at 2 AM in the morning).