Chicken Tacos Tacos De Pollo Recipes

EASY CHICKEN TACOS

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.

CHICKEN TACOS

Steps:

• In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
• Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS

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.

TACOS DE POLLO

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.