Caramelized Chipotle Barbecue Chicken Tacos with Elote Topping

Welcome, fellow taco enthusiasts! Today, we’re skipping the mundane ground beef and iceberg lettuce routine to spice up your weekly tradition with a recipe that’s more exciting than finding a perfectly ripe avocado at the grocery store. Sizzle up your Taco Tuesday with these Caramelized Chipotle Barbecue Chicken Tacos with Elote Topping, featuring a smoky homemade barbecue sauce and creamy elote topping. Packed with charred corn, tangy Cotija cheese, and succulent chicken wrapped in tortillas, this recipe transforms your weeknight dinner into a festive Mexican feast!

What Is Elote?

Elote, the street-corner darling of Mexican cuisine, is essentially corn on the cob but with a glow-up of epic proportions. This dish takes a humble ear of corn and elevates it to legendary status with a concoction of creamy, tangy, and spicy toppings. It’s like giving corn a tuxedo and a top hat and then sending it to the ball to charm every taste bud in the kingdom.

A Maize-Ing Origins

Elote essentially translates to “corn.” The history of elote in that sense is as rich as its flavor profile. Corn is not just a crop in Mexico; it’s a cornerstone of culture, a historical emblem, and the heart of a culinary legacy. The story of corn, or ‘maíz’, begins over 9,000 years ago, where it was first cultivated in what is now Mexico, deeply entwined with the rise of Mesoamerican civilizations such as the Mayans and Aztecs. To these cultures, maize wasn’t merely food; it was a sacred gift from the gods, a symbol of life and fertility, celebrated in myth and ritual. Fast forward to the present, and corn remains the star of the Mexican table. From the ubiquitous tortilla to the beloved tamales and the festive elote, corn is the golden thread weaving through the tapestry of Mexican cuisine. It’s a testament to the resilience and innovation of Mexico’s people, who have crafted a culinary identity that’s as diverse as the many varieties of corn itself. Corn in Mexico is more than sustenance; it’s a storied plant that cradles the history of a nation and nourishes its soul.

Elote in the form we commonly think of it originated as a street food in Mexico. Sold on busy street corners, in cozy markets, and at festive fairs, elote vendors (known affectionately as eloteros) are a common sight across Mexico and have gained popularity in the bustling streets of American cities as well. Corn has been central to Mexican cuisine for centuries, and elote celebrates this heritage with every bite.

The Classic Elote Ensemble

The classic elote is a culinary symphony (whoops, no musical analogies—let’s call it a culinary masterpiece, then). It starts with an ear of corn, grilled to perfection until it’s beautifully charred and smoky. Once it’s got those grill marks that make it look like it’s been sunbathing on the beaches of Cancun, it’s slathered with a layer of mayonnaise. Yes, mayo—don’t knock it till you’ve tried it!

Next, a generous dollop of Mexican crema or sour cream is added for a smooth, cooling contrast to the heat that’s to come. Then comes a sprinkle of chili powder to add that kick—like a friendly pat on the back that says, “Hey, I’m here to party.” A squeeze of lime juice adds a zesty zing, ensuring this dish has more layers of flavor than a telenovela has plot twists.

The final flourish is a shower of crumbled Cotija cheese—a salty, crumbly cheese that’s the cherry on top of this culinary masterpiece. The cheese is like the confetti at the end of a parade, celebrating the corn’s journey to becoming elote.

DIY Elote: Roll Up Your Sleeves

Making elote at home is as fun as it is to eat—and you don’t need a recipe! You’ll need:

– Fresh ears of corn

– Mayonnaise

– Mexican crema or sour cream

– Chili powder or Tajín for some spice

– Fresh lime juice for that citrus kick

– Grated Cotija cheese for the grand finale

– A handful of chopped cilantro for an optional herby touch

Grill the corn until it’s charred to your liking, then get artistic with the toppings. It’s like painting, but your canvas is delicious, and your paints are flavored with the essence of Mexico.

The Social Snack

Elote isn’t just food; it’s a social experience. It’s meant to be eaten with your hands, getting a little messy, and sharing laughs with friends and family. Each bite is a journey through the rich tapestry of Mexican culture, history, and flavor. It’s a street food that’s transcended borders, bringing people together with its irresistible combination of simple ingredients and complex flavors.

Before we dive into the recipe, a quick shoutout is in order to Broma Bakery for the heavy recipe and photo inspiration. I saw her tacos posted years ago and immediately had to create my own.

Let’s break down this flavor fiesta, shall we?

How to Make Caramelized Chipotle Barbecue Chicken Tacos with Elote Topping

The Star of the Show: Caramelized Chipotle Barbecue Sauce

I wanted to use a Mexican-inspired barbecue sauce, so when I found this recipe on Epicurious, I felt like I had a winner. This sauce gets her kicks from a blend of ketchup, Dijon mustard, brown sugar, and chipotles in adobo, with a hint of cinnamon for a bit of mysterious intrigue. It’s a sweet, smoky, and slightly spicy concoction that pairs so well with the creamy, bright elote topping.

A note on the use of cinnamon: Though common and often well-loved in many cuisines around the world, including Middle Eastern, Mediterranean, African, Indian, and Mexican cooking, I know cinnamon can be a divisive spice to add to savory dishes for American tastes. You can leave it out to start (or completely) or start small with 1/8 teaspoon and taste before adding up to 1/4 teaspoon total. I have it on good authority (my awesome neighbor…shout out to Em and them!) that this was a bit of a love-or-hate-it addition for her family when she made it, so start small and work your way up if it’s an unfamiliar flavor to you. But, it just might be a gateway to trying more warm spices in savory applications for you.

For the chicken, we go with breasts sliced into thinner cutlets. Why? Because they cook faster and are more pleasant to eat (I can’t deal with a huge, thick chicken breast anymore). You can also use chicken thighs, which will stay juicier and more succulent.

The Elote Topping: Corn’s Crowning Glory

Now, elote is not just corn; it’s the Cinderella story of the cob world. Charred corn combined with the creamy dream team of mayonnaise and Mexican crema, spiced with chili powder, and then dressed up with lime juice and Cotija cheese—this topping could run for president. If fresh corn’s not in season, you can use the frozen charred corn—I get mine from Trader Joe’s. It’s a great substitute to make this year-round.

The Tortillas: An Often Overlooked Element of a Great Taco

Let’s not forget the unsung hero of every taco—the tortilla. My choice is always something homemade or artisanal; I almost always have Caramelo corn and flour tortillas in the freezer because they are amazing. I just take out what I need, let it defrost, then warm them over the gas flame on my stove. If you have a local spot making tortillas, grab some from there; otherwise, you can order Caramelo tortillas online and stock your freezer like me! Of course, you can use whatever tortillas you can find at the grocery store, too, but artisan tortillas really are something special and worth seeking out. For this recipe, heat those tortillas over a flame to get them warm and toasty (cold tortillas are just sad).

Ingredients That Make Your Tacos Talk

I love to serve tacos with a variety of toppings. Sometimes, it’s just chopped onion and cilantro, and sometimes, I really go all out, like here. I prep avocado, chilies, green onions, limes, cilantro, cabbage, and extra cheese for topping.

Assembly: Where the Magic Happens

Slice the chicken after it’s had a good bath in that BBQ sauce and rested to lock in the juices. Then, let the assembly begin! Lay down that chicken, spoon on the elote, and top it with slices of avocado, chili, and a shower of cilantro, green onions, and cabbage for that crunch. Or have a DIY party where everyone’s invited to create their masterpiece.

And there you have it: a taco that’s so good, it should probably be illegal.

Let’s make this Taco Tuesday one for the history books—or at least, one that your taste buds will remember fondly until next week rolls around.

So don your aprons, fire up the grill, and get ready to host the ultimate fiesta in your kitchen. And who knows? With tacos this good, you might just find yourself declaring every day as Taco Tuesday. Happy cooking!

Caramelized Chipotle Barbecue Chicken Tacos with Elote Topping

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• Author: Amanda
• Yield: 4 to 6 servings 1x

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Sizzle up your Taco Tuesday with these Caramelized Chipotle Barbecue Chicken Tacos with Elote Topping, featuring a smoky homemade barbecue sauce and creamy elote topping. Packed with charred corn, tangy Cotija cheese, and succulent chicken wrapped in tortillas, this recipe transforms your weeknight dinner into a festive Mexican feast!

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Ingredients

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CARAMELIZED CHIPOTLE BARBECUE CHICKEN:

• ¼ cup extra-virgin olive oil
• 2 medium onions, chopped
• 8 large garlic cloves, thinly sliced
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons packed dark brown sugar
• ¼ cup chipotles in adobo (I like to use La Costeña diced chipotles in adobo or chipotle purée, but you can use whole and dice yourself)
• 1 tablespoon Worcestershire sauce
• 1/8 to 1/4 teaspoon cinnamon, optional and to taste
• 1–1/4 pounds chicken breast, sliced in half horizontally to form two thinner chicken cutlets*

ELOTE:

• 2 large ears of corn, mostly husked (leave just a couple layers of the husk) OR 1-1/2 cups charred corn kernels**
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 1 teaspoon chili powder, Tajín, or elote seasoning (you can use any chili powder you like or a mix of chili-specific powders, like guajillo, ancho, chipotle, etc.)
• 1 tablespoon lime juice
• 1 small garlic clove, grated on a microplane
• ¼ cup Cotija cheese, crumbled, plus more for serving
• Kosher salt and freshly ground black pepper

TO ASSEMBLE:               

• 8–10 six-inch flour tortillas or 16–20 (to double up each taco) corn tortillas, warmed***
• 1 large avocado, thinly sliced
• 2 Fresno or jalapeño chilies, very thinly sliced
• Chopped cilantro
• Thinly sliced green onions
• Thinly sliced green cabbage
• 2 limes, sliced into wedges

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Instructions

1. To prepare the barbecued chicken, begin by making the sauce: Heat olive oil in a 10-inch skillet over medium heat. Add the onions and a pinch of salt, stirring to combine. Cook for 30–35 minutes, until golden brown and beginning to caramelize. Add the garlic in the last 10 minutes of the onion cooking time and allow to caramelize as well.
2. Add the ketchup, Dijon mustard, brown sugar, chipotles, Worcestershire sauce, and cinnamon to the skillet, stirring to combine. Cook for 20–25 minutes, stirring occasionally, until slightly thickened. Purée the sauce using an immersion blender until completely smooth. Season to taste with salt and pepper. Reserve half the sauce for serving.
3. Meanwhile, prepare the elote topping: Preheat your grill or grill pan to medium-high heat—once hot, lightly oil the grill grates. Cook the corn for 10–15 minutes, rotating every couple of minutes to get an even char. Set aside to cool slightly; when cool enough to handle, remove the husks and cut the kernels from the cobs. Transfer the corn to a medium bowl and combine with the mayonnaise, crema, chili powder, lime juice, and garlic. Add the cotija and season to taste with salt and pepper. Adjust seasonings as desired.
4. There are several ways you can cook the chicken; you can cook outdoors on a grill or indoors on a grill pan (or cast-iron skillet if you don’t have one). Preheat your grill or grill pan to medium-high heat. Once hot, lightly oil the grill grates. Brush both sides of the chicken with about half of the remaining sauce, then transfer to the grill or pan. Grill for 3–5 minutes per side or until the chicken registers 155°. Brush both sides with the remaining sauce throughout the cooking time until you’ve used all the sauce. Remove from the grill and let rest for 5 minutes. Before serving, brush with the additional reserved sauce; you can also serve some on the side as a topping.
5. Thinly slice the chicken, cutting if necessary to create bite-sized pieces that will fit in your tortillas. Assemble tacos with chicken, elote, and toppings, or put all the fixings out and let people make their own. If serving with corn tortillas, use two tortillas per taco.

Notes

Note: Though common and often well-loved in cuisines around the world, including Middle Eastern, Mediterranean, African, Indian, and Mexican cooking, I know cinnamon can be a divisive spice to add to savory dishes for American tastes. You can leave it out to start (or completely), then start small with 1/8 teaspoon and taste before adding up to 1/4 teaspoon total.

*You can also substitute with boneless skinless chicken thighs. You do not need to cut them in half. Make sure to adjust the cooking time accordingly, as they will take slightly longer to reach the correct temperature, 170–175°.

**I love Trader Joe’s fire-roasted/charred corn in the freezer section.

***To warm tortillas, pass them over a low flame until puffed, warm, and lightly charred. You can do this on your grill, grill pan, or directly over a gas burner on your cooktop. Transfer to a clean towel and wrap to steam; continue doing this until all your tortillas are warmed.

Inspiration: Caramelized Chipotle Chicken on epicurious.com and Barbecue Chicken Street Corn Tacos on bromabakery.com

• Category: Tacos, Chicken, Mexican-Inspired