Yes, people go to the U.S. Open to watch tennis. But foodies know that the event also welcomes big-name chefs — think David Burke, Masaharu Morimoto, and David Chang — to Arthur Ashe Stadium, all of whom are ready to serve you up a delicious plate of eats. And while there's quite a spread of options to be found in Food Village, there's one option everyone knows you can't go without: Tacos.
That's why David Burke decided these chipotle chicken tacos needed to be a mainstay on his menu. Not only are they more sophisticated than the Cracker Jacks or hot dogs you might pick up at another sporting event, they're also healthier. Chicken is high in protein, while tomato puree contains lycopene — an antioxidant that's been linked to a lowered risk of stroke or cardiovascular disease. (Here are 10 more antioxidants you may want in your diet.) Burke says to pair 'em with a cob of Mexican street corn and, if you're feelin' boozy, a bold Chardonnay.
Can't make it to the Open yourself? Of course we got the recipe for you to DIY at home — and here's a vegetarian recipe for those of you who are meat-free.
Chipotle Chicken Tacos
Active time: 40 minutes
Total time: 1 hour 30 minutes
Makes: 6 servings
- 2 tablespoons extra-virgin olive oil
- 1 white onion, thinly sliced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons ground coriander
- 2 cups chicken stock
- One 14-ounce can tomato puree
- 1 oregano sprig
- 2 bay leaves
- 4 1/2 pounds skinless whole chicken legs
- Twelve 5-inch flour tortillas
- 3 tablespoons distilled white vinegar
- Kosher salt
- Cilantro, lime wedges, and sliced onion for serving
- In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35 to 40 minutes.
Meanwhile, preheat the oven to 400°. In batches, fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.
Remove the chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes.
Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve in the taco shells with cilantro, lime and onion.