Chiptole Chicken Corn Tacos with Peach & Plum Salsa

Who doesn’t love the idea of creating two meals from one? This recipe was one of those spontaneous creations made out of sheer hunger and leftovers in the refrigerator, but I would make it again from scratch in a minute.


1 cup Grilled Chipotle Chicken (or pork)

1 cup white or brown rice, cooked

1 roasted or steamed ear of corn on the cob

1 ripe peach

1 ripe plum

1 sprig mint

1/2 cup grape or cherry juice

6 Tortillas

In a shallow saucepan, warm the juice over medium heat until it boils. Reduce the liquid by half, until it has a thick but not too syrupy texture.  Remove from the heat to cool.

Remove the pit from the peach and plum and cut into 1/4 inch dice.  Remove the corn from the cob with a sharp knife. Place all the ingredients into a small bowl.  Chop the mint and add to the bowl with the reduced syrup.  Stir until combined and let sit until ready to use.

Heat the tortillas in the 350 degree oven for about 10 minutes, or warm over an open flame on the stove top just until slightly charred on each side.  To assemble the tacos, place the chicken on the taco and layer with the rice and salsa.

* When serving guests for entertaining,  keep the tortillas warm in a cloth napkin lined container and serve all of the condiments in separate bowls.