CHICKEN TACOS WITH GUAJILLO PESTO
For a change of pace from everyday tacos, coat chicken in a homemade garlicky chile-cilantro pesto, then cook and tuck into tortillas with all the fixings.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend first 4 ingredients in blender until smooth. Pound chicken to flatten to 1/4-inch thickness; place in large bowl. Add guajillo pesto; toss to coat. Refrigerate 30 min. to marinate.
- Heat large skillet on medium heat. Add chicken in batches; cook 8 min. or until done, turning occasionally. Remove from skillet; cut chicken into strips.
- Top tortillas with 2% Milk Singles and chicken; fold in half. Cook, 3 at a time, in large skillet on medium-low heat 2 min. or until Singles are melted, turning once. Transfer to plate; top with lettuce and tomatoes. Serve with sour cream.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PINEAPPLE THRONE CHICKEN TACOS
We channeled the flavors of al pastor in our seasonings for this chicken that roast standing upright on the core of a pineapple--you get even cooking all around and the spices play to the sweet juicy fruit's taste. The trickiest part of this dish is making sure you cut the pineapple base flat, so the chicken doesn't tip over once it begins to cook. If it does, you can prop the bird up on the grill with a brick or other heatproof anchor.
Provided by Food Network Kitchen
Time 3h
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight.
- When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
- Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside.
- Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
- For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving.
- After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core.
- For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine.
- Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.
PABLITO'S CHICKEN TACOS
Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream.
Provided by Pablito
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
- Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
- Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
- Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
- Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
- Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
- Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 68.5 g, Cholesterol 47.8 mg, Fat 23.6 g, Fiber 7.1 g, Protein 17 g, SaturatedFat 9.2 g, Sodium 1814 mg, Sugar 2.6 g
CLASSIC GROUND BEEF WITH GUAJILLO CHILES
This favorite of American households is the usual "starter" taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It's the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese-but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won't be as flavorful or juicy.
Yield makes 10 tacos
Number Of Ingredients 15
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
- Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
- To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.
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