The Chipotle Barbacoa paste is finger-licking good. You can use for a lot of other meals, and I usually make it in bulk and store in an airtight jar in the fridge for quick, easy and delicious lunches and dinners.
Step aside for these spicy Chipotle Barbacoa Burgers with a cooling Romaine-Apple Slaw. They're smokey, tangy, and a little sweet, with a balanced kick of spice from chipotle peppers.
If you do make these Chipotle Barbacoa Chicken Burgers, please tag @cleaneatsfactory on Instagram. I’d love to see your creation!
Yield: 3
Chipotle Barbacoa Burgers w/ Romaine-Apple Slaw
Step aside for these spicy Chipotle Barbacoa Burgers with a cooling Romaine-Apple Slaw. They're smokey, tangy, and a little sweet, with a balanced kick of spice from chipotle peppers.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients:
For the Chipotle Barbacoa paste:
- 3 tbsp tomato paste
- 2 tsp Dijon mustard
- Chipotles in Adobe sauce, to taste (I had about 1 pepper and 1 tbsp adobo sauce)
- 4 tsp of maple syrup
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp cinnamon
For the Pickled Onion Dressing:
- 1/3 c diced red onion
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
For the burgers:
- Chopped romaine leaves
- 1/3 c shredded carrots (optional)
- 1/3 c micro radish (optional)
- 5-7 springs of cilantro
- Jalapeno (optional)
- 3 buns
- 1 lb chicken breast
- 1 apple, sliced into matchsticks
Instructions:
- Make the barbacoa paste by combining all ingredients in a food processor. Do the same for the slaw dressing.
- Slice chicken breast into bite-size strips and season lightly with salt and pepper. Cook the chicken strips in a frying pan and then place on a plate lined with a paper towel. Once any excess oil is absorbed, toss the cooked chicken in the barbacoa glaze and set aside.
- Toss the greens with the slaw dressing and add in chopped cilantro, apple, and jalapeno (if using). Assemble the burgers with the barbacoa glazed chicken on the bottom, romaine apple slaw, and micro radish.