Pollo Lucas Tacos Chicken Tacos Recipes

POLLO LUCAS TACOS - CHICKEN TACOS

Steps:

• In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
• To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
• Remove to a platter. Cut into thin strips or dice.
• To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
• Note: The chicken may be roasted instead of grilled.

CHICKEN TACOS (TACOS DE POLLO)

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.