Ancho Chili Chicken Tacos Recipes

ANCHO CHILI CHICKEN TACOS

ANCHO CHILI CHICKEN TACOS image

Yield 4 people

Number Of Ingredients 10

Ingredients

2-4 Ancho Chilis (Dried)
2-3 Chicken Breasts (Frozen or Fresh)
2-3 Garlic Cloves finely sliced
1 Medium Sweet Yello Onion
3 Tbls. Olive Oil
1 cup Shredded Cheese (Cheddar, Monterey Jack, etc.)
1 bunch fresh Cilantro
2-3 Limes, halved
8-10 small Corn Tortillas
Salt and Pepper to taste

Steps:

Soak dried chilis in hot water up to 30 minutes or until soft. While chilis soak, bring a medium size pot of water to boil on high and add frozen chicken. Immediately reduce heat and steep chicken until cooked through. While chicken cooks, carefully remove chilis and lightly drain. Discard soaking liquid. Chop chilis into small pices. Finely slice the garlice cloves. Finely chop the onion. Heat Olive Oil in a frying pan and add chilis, garlic, and 3 Tbls Onion. Reduce heat and sprinkle lightly with salt. Chicken should be cooked so drain the chicken and shred using two forks. Add chicken to chilis and garlic and saute for 8-11 minutes. Salt and pepper to taste. Heat tortillas by placing a wet paper towl over them and heat until very warm all the way through. They will be steamy. Assemble tacos by over lapping two tortillas. Fill with a light layer of cheese, Ancho Chili Chicken mixture, generous portion of onions (to taste), and small handful of cilantro. Douse in fresh lime juice and serve.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Southwestern Lime Chicken with Ancho Chili Sauce image

Categories Chicken Pepper Marinate Low Carb Lime Summer Bon Appétit

Yield Makes 8

Number Of Ingredients 12

Ingredients

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

ANCHO-CUMIN CHICKEN TACO FILLING

Ancho-Cumin Chicken Taco Filling image

From a local source. I had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. I made my own ancho chili powder with one roasted whole dried ancho chili. The membrane, stem and seeds were removed and ground the chili in a spice grinder/coffee mill.

Provided by COOKGIRl

Categories Chicken

Time 21m

Yield 10-12 tacos

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken breasts, cut up into chunks
1/4 cup cumin powder
1/4 cup dried ancho chile powder
1 tablespoon kosher salt
2 tablespoons coconut oil
fresh cilantro
lime wedge
white onion, diced small
radish (I bought pretty 'purple plum' radishes at the farmer's market!)
tomatillo salsa (I skipped the tomatillo salsa)
crumbled Cotija cheese
red cabbage or white cabbage

Steps:

PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
In a large bowl, stir together the cumin powder, chili powder and salt.
Place the chopped chicken into the bowl and toss with spices to combine well.
Heat the coconut oil over medium-high heat until it shimmers.
Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

Nutrition Facts : Calories 145.2, Fat 6.1, SaturatedFat 3, Cholesterol 58.1, Sodium 859.6, Carbohydrate 2.7, Fiber 1.4, Sugar 0.3, Protein 20.1

SHREDDED CHICKEN TACOS

Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

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