CHICKEN TACOS (TACOS DE POLLO)
These 30-minute Mexican Chicken Tacos make Mexican food at home quick and easy! Serve fajita-style with flavorful strips of juicy chicken and taco toppings!
Provided by Kelly Anthony
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
- Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition Facts : Calories 571 kcal, Carbohydrate 49 g, Protein 38 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 834 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TACOS DE POLLO
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
Provided by Alskann
Categories Lunch/Snacks
Time 1h45m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 22
Steps:
- TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
- Cut the chicken breast in half.
- Put the chicken in a pot, cover with broth. Add water if needed.
- Cover and bring to a simmer.
- Continue simmering until chicken is just tender but not soft, about 25 minutes.
- Set aside to cool in broth.
- When cool, strain and strip the meat from the bone, discard the bone.
- Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
- Reserve the broth for other use, saving 3 Tablespoons for taco filling.
- ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
- (Chiles and tomatoes can be broiling at the same time).
- Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
- Line a small shallow pan with foil.
- Add whole, unpeeled tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Place the garlic, chiles, and salt together in food processor or blender.
- Process to a rough paste.
- Gradually add the unpeeled tomatoes; blending well after each addition.
- The sauce will have a rough texture.
- Add the onion and cilantro; stir well.
- TACO FILLING:.
- Heat the oil in a heavy skillet.
- Add onion and chile strips; saute for 1 minute but do not brown.
- Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
- Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
- Set aside to cool slightly.
- THE TACOS:.
- Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
- Repeat with remaining tortillas and filling.
- Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
- Place the tacos a few at a time in the hot oil, open part down.
- Fry gently, turning occasionally until the tacos seal.
- Remove the toothpics and pace on serving plate.
- Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7
BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!
Provided by Liv Dansky
Categories Mexican Chicken Tacos
Yield 6
Number Of Ingredients 19
Steps:
- Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
- Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
- Meanwhile, chop remaining onion quarter. Set aside.
- Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
- Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg
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- Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.
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