Chicken With Rio Grande Sauce In Tortillas Recipes

RIO GRANDE QUESADILLAS

Steps:

• In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

CHICKEN WITH RIO GRANDE SAUCE IN TORTILLAS

Steps:

• Chop the Jalapenos and Small Onion.
• Add 1/2 cup of water and puree together.
• Mix the tomato puree and 1 1/2 cups of water then add the puree.
• Simmer this for 5-10mins.
• Mix all the spices and stir them into the sauce.
• Cover and gently simmer for 20mins.
• In a Wok add some oil and cook the chicken for about 3-4mins.
• Add the peppers and onion strips and stirfry untill the onion goes translucent.
• Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins).
• Heat the oven to 80-100 degC
• While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
• Serve in a bowl and spoon out the mix, roll then enjoy :) - Note I dont add any sour cream as I prefer the heat.

MEXICAN CHICKEN TORTILLAS

Steps:

• Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
• Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
• For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
• Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Steps:

• Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.