Guss Incredible Chicken Taco Filling Recipes

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GUS'S INCREDIBLE CHICKEN TACO FILLING



Gus's Incredible Chicken Taco Filling image

This is a recipe that I invented about fifteen years ago and has been a favorite among my family and friends ever since. I make this in LARGE amounts, since it goes quickly and can be used in a variety of ways. You can fill toasted taco shells with this then top with lettuce, fresh tomato, cheese, sour cream and or guacamole. I like to put this on tostada shells, sprinkle shredded mozzarella cheese on it, microwave to melt the cheese and then top with sour cream, quacamole and jalapeno slices. You can also do that with the round nacho chips. Another suggestion is to wilt corn tortilla in a skillet with a bit of oil, drain them on paper towels and place some of the filling into them, roll them up and cover with a white cheese and sour cream sauce and garnish with jalapeno slices. Depending on how you use it, this should serve between 6 to 10 people.

Provided by gusrod1948

Categories     Spreads

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 9

1 whole large chicken, boiled and boned
1 (16 ounce) jar of pickled mild banana wax peppers
1 large bell pepper
1 large yellow onion
1 (16 ounce) can diced tomatoes
2 garlic cloves, minced
1 teaspoon cumin powder
1 tablespoon Gebhardt® Chili powder
1/4 cup chopped cilantro

Steps:

  • Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose.
  • If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt's is a very mild chili powder, so if you can't find it, try to substitute with the mildest you can find.

Nutrition Facts : Calories 365.5, Fat 23.6, SaturatedFat 6.7, Cholesterol 115, Sodium 135.9, Carbohydrate 7.7, Fiber 2.3, Sugar 3.8, Protein 30

MICHAEL'S TACOS WITH CHICKEN TACO FILLING



Michael's Tacos with Chicken Taco Filling image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 cup extra-virgin olive oil
10 garlic cloves, minced
5 yellow onions minced
4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 serrano chiles, sliced thin
2 tablespoons sweet paprika
2 tablespoons smoked paprika
2 tablespoons cumin seeds, toasted
2 tablespoons dried oregano
4 to 5 cups chicken stock or water
2 red onions, sliced thin
1 head iceberg lettuce, sliced thin
12 radishes, sliced thin
6 small tomatoes, diced
1 pint sour cream
2 bunches cilantro, leaves roughly chopped
1 (15-ounce) can pinto or black beans, drained and rinsed
1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)

Steps:

  • Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
  • In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
  • Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
  • To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.

GUS'S FRIED CHICKEN RECIPE - (3.8/5)



Gus's Fried Chicken Recipe - (3.8/5) image

Provided by Unicorn1259

Number Of Ingredients 8

1 3 1/2 pound chicken cut into 8 pieces
1 quart buttermilk
3 cups flour
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly ground black pepper
Peanut oil

Steps:

  • Wash a 3 1/2-pound chicken and cut it into 8 pieces. Place in a nonreactive pan and add 1quart buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight. Combine 3 cups flour, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper in a large plastic bag, and shake to mix. Heat 3/4-inch peanut oil in a cast-iron skillet over medium-high heat. Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12 to 15 minutes per side. Drain chicken on paper towels.

CHICKEN TACO FILLING



Chicken Taco Filling image

This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too.

Provided by Dianna Brown-Brenny

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 4

Number Of Ingredients 3

1 (1.25 ounce) package dry taco seasoning mix
1 cup chicken broth
1 pound skinless, boneless chicken breasts

Steps:

  • Mix chicken broth and taco seasoning in a bowl.
  • Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
  • Cover and cook on Low for 6 to 8 hours.
  • Shred chicken to serve.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 6 g, Cholesterol 58.5 mg, Fat 2.3 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 694.7 mg, Sugar 1.5 g

SARAH'S EASY SHREDDED CHICKEN TACO FILLING



Sarah's Easy Shredded Chicken Taco Filling image

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

Provided by Holiday Baker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 3

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Steps:

  • Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
  • Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
  • Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
  • Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
  • Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g

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