Don Pancho Cilantro Lime Crema Recipes
CILANTRO LIME CREMA COSTCO COPYCAT
A homemade version of Costco's Don Pancho Cilantro Lime Crema. This sauce is great on top of Chicken Street Tacos.
Provided by Meghan
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Pulse jalapeno pieces in a small food processor until chopped into small pieces.
- Add the remaining ingredients, except for the milk, and blend until smooth. Adding more cilantro will make the sauce greener.
- If you desire a thinner sauce, add small amounts of milk and blend, until you achieve the desired consistency. Adjust salt depending on your preference.
CHICKEN STREET TACOS - COSTCO COPYCAT
Marinated chicken, crunchy cabbage mix, salsa, and cilantro lime crema served in a warm corn tortilla!
Provided by Meghan
Categories Main Course
Number Of Ingredients 17
Steps:
- Place marinade ingredients into a resealable gallon sized bag, and squish around to mix. Add chicken. Marinate for at least 30 minutes but up to 24 hours.
- Brush grill pan with oil, then turn heat to high. Once grill is hot, place chicken onto grill pan and cook on each side until color and grill marks develop. Meanwhile heat oven to 375 degrees F and line a baking sheet with aluminum foil.
- Transfer chicken to foil-lined baking sheet and bake for 15-20 minutes until cooked through and chicken has reached an internal temperature of at least 165 degrees F.
- When chicken is done, remove from oven and transfer to a cutting board/mat to rest for 5 to 10 minutes.
- Chop chicken into bite-sized pieces.
- Heat a skillet over medium heat.
- Spray each side of the tortillas with Canola or olive oil spray.
- Add tortillas to the skillet in a single layer, as many will fit at once (typically 3 depending on the size of the skillet).
- Heat until warm on one side, flip, and heat until warm on the other side, then transfer to a plate until ready to serve.
- Set out chicken, tortillas, cheese, slaw mix, salsa, any other toppings you prefer, and crema in individual dishes for a build-your-own taco experience.
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- Heat 2 cups of water to boiling and set aside. Using scissors, cut off the tops of the dried chiles and shake out the seeds. Place the chiles in a blender (it helps to cut them into sections) and pour in hot water. The water will barely cover the chiles.
- Shred the cheese and if using fresh chopped onion, have that standing by with the cheese, the meat filling, and the Don Pancho Carb Control Wraps. Have the air fryer standing by, or baking in the oven, preheat it to 425f.
- Place a bed of lettuce on a platter, then a row of Taquitos. Sprinkle on chopped tomato, green onions, crumbled Queso Fresco (or similar cheese), chopped cilantro. Drizzle on Don Pancho Cilantro Lime Crema. Spoon some of the Birria Chile Sauce into serving bowls and serve the Taquitos with the Birria sauce for dipping. ENJOY!
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