for the chili sofrito braised chicken street tacos + honey chipotle sauce + citrus red cabbage slaw: 

Place all ingredients except the chicken, into a food processor and pulse until you have a coarse puree. 

You can make this sofrito and store in an airtight container in the fridge for up to 4 days.

Place chicken breasts and 2 cups of the sofrito into a saucepan set over medium-high heat. Bring to a boil, reduce heat to medium, cover and simmer until chicken is cooked through and fork tender, about 25-30 minutes. 

Remove from heat and leave everything in the saucepan. Allow to cool slightly, covered, about 10 minutes. 

Using tongs, shred the chicken breast in the sofrito. Add the 2 teaspoons of salt and the juice of 2 limes, stir well to combine.

for the honey chipotle sauce:

1 cup hot sauce (like Frank’s or Valentina hot sauce)
½ cup clover honey
¼ cup chipotle peppers in adobo sauce, pureed

Whisk all ingredients together in a large bowl until thoroughly combined. Put some elbow grease into it to ensure the honey dissolves completely into the hot sauce.

for the citrus red cabbage slaw:

2 ½ cups purple cabbage, finely shredded
2 scallions, thinly sliced
¼ cup fresh squeezed lime juice
2 tbsp. fresh cilantro, chopped
½ tsp. crushed red pepper flakes
½ tsp. kosher salt

for the tacos:

32 corn tortillas
½ cup cotija cheese, crumbled

Set a large cast iron grill pan or skillet over medium-high heat. Heat the corn tortillas until they are soft, pliable and begin to show some light char lines, 1–1 ½ minutes each side. Wrap in foil as they’re done and hold hot. 

For every taco, stack 2 warm corn tortillas on top of each other. Strain and place 2-3 tablespoons of shredded chicken into the tortillas. Drizzle with the honey-chipotle sauce and crumble some cotija cheese over that. Top with some of the slaw, serve and enjoy!