DOUBLE-DECKER DR PEPPER CHICKEN TACOS RECIPE - (4.3/5)
Provided by DreiFromBK
Number Of Ingredients 25
Steps:
- Make the filling Preheat the oven to 400°. In a food processor, combine the butter with the chopped onion, the chili powder, garlic, citrus zest and juice, honey, cumin and 1 tablespoon of salt; puree until smooth. Loosen the chicken's breast and thigh skin; spread three-fourths of the butter under the skin. Rub the remaining butter over the chicken and let stand for 30 minutes. In a medium roasting pan, toss the potatoes with the poblanos, jalapeño, sliced onion and the olive oil and season with salt and pepper. Open the can of Dr Pepper and nestle it in the center of the roasting pan. Stand the chicken upright on the can and roast in the center of the oven for about 30 minutes, until lightly browned. Reduce the oven temperature to 325° and roast the chicken for about 45 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° and the vegetables are tender. Let rest for 15 minutes, then transfer the chicken to a carving board. Discard the soda. Remove the meat and skin from the chicken and shred. Add the shredded chicken and skin to the roasting pan and toss with the vegetables. Cover with foil and keep warm. Make the tacos In a medium skillet, heat 1/4 cup of canola oil until shimmering. Add 1 corn tortilla and cook over moderately high heat until pliable, about 20 seconds. Fold the tortilla in half and fry, using tongs to prop it open and turning occasionally, until a crisp shell forms, 1 to 2 minutes longer. Transfer to a paper towel-lined baking sheet. Repeat with the remaining corn tortillas, adding more oil as necessary. Heat a large cast-iron griddle over moderate heat. Place 2 or 3 flour tortillas on the griddle and scatter 2 scant tablespoons of the cheese and 1 tablespoon each of the beans and white onion on top. Cook over moderate heat until the cheese is melted, 1 to 2 minutes. Working quickly, wrap a crispy corn tortilla in a flour tortilla, pressing gently to help it adhere. Repeat with the remaining flour tortillas, cheese, beans and white onion. In a bowl, whisk the sour cream with the lime juice; season with salt. Fill the double-decker taco shells with the chicken and vegetables. Serve with the lime cream, salsa, avocado, cilantro and lime wedges.
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
DOUBLE DECKER TACOS
The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.
Provided by cattfm303
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
- Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
- Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
- To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
- To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 37.3 g, Cholesterol 55.1 mg, Fat 26.3 g, Fiber 6.1 g, Protein 18.9 g, SaturatedFat 10.8 g, Sodium 740.7 mg, Sugar 2.2 g
GIANT DOUBLE DECKER TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Fit a sheet pan with a wire rack.
- Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
- Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
- Preheat the broiler.
- Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
- Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
- Serve with your favorite taco bib.
- Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
- Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.
DOUBLE DECKER TACOS
Soft taco on the outside, crispy taco on the inside. These are easier to eat than a regular taco. The soft taco keeps everything together. It's a very filling taco. My kids LOVE these tacos!
Provided by HeathersKitchen
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef.
- Drain.
- Add taco seasoning according to packet directions.
- While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
- Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
- Keep tortillas warm in foil. These can be placed in a warm oven if needed.
- Assemble the tacos:.
- Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
- Sprinkle beans with shredded cheese.
- Stand a taco shell in the center of tortilla spread with beans and cheese.
- Gently press the soft tortilla onto the sides of the taco shell.
- Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
- *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!
Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 58.2, Sodium 547.5, Carbohydrate 31.2, Fiber 4.4, Sugar 0.9, Protein 20.1
MEXICAN-STYLE CHICKEN TACO CASSEROLE
All the flavors you love in a chicken taco come together in this handy casserole. Since most tortilla chips are loaded with salt, there is no added salt in this recipe. Serve with your favorite taco toppings on the completed casserole, and a simple salad of lettuce, topped with salsa, on the side.
Provided by Bibi
Categories Main Dishes Casserole Recipes Chicken
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
- Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
- Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
- Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
- Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
- Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 42.8 g, Cholesterol 88.7 mg, Fat 24.3 g, Fiber 8.9 g, Protein 32.5 g, SaturatedFat 12.7 g, Sodium 1257.5 mg, Sugar 6.4 g
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