TACOS DE POLLO ENVUELTOS EN ALUMINIO
Steps:
- Calienta el horno a 400°F.
- Espolvorea el pollo con el sazonador. Corta 4 hojas grandes de papel de aluminio grueso y coloca 1/4 taza de las papas en el centro de cada una de ellas; pon encima el pollo, el queso y la salsa.
- Dobla el papel aluminio para formar 4 paquetitos. Colócalos en una charola (bandeja) para hornear con bordes.
- Hornea los paquetitos de 30 a 35 min. o hasta que el pollo esté cocido (alcance una temperatura interna de 165º F). Sácalos del horno. Déjalos reposar 5 min. Haz varios cortes en el papel aluminio para dejar que el vapor escape antes de abrir los paquetitos. Ponles encima la crema agria.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN TACOS (TACOS DE POLLO)
These 30-minute Mexican Chicken Tacos make Mexican food at home quick and easy! Serve fajita-style with flavorful strips of juicy chicken and taco toppings!
Provided by Kelly Anthony
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
- Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition Facts : Calories 571 kcal, Carbohydrate 49 g, Protein 38 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 834 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ENCILANTRADA DE POLLO/ENVUELTOS
A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.
Provided by Chef Lerouquinne
Categories Poultry
Time 1h30m
Yield 3-4 envueltos per person, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
- Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.
Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7
TACOS DE POLLO
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
Provided by Alskann
Categories Lunch/Snacks
Time 1h45m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7
PAQUETITOS DE POLLO ESTILO ESPAñOL ENVUELTOS EN ALUMINIO
Provided by My Food and Family
Categories Casa
Time 50m
Yield 6 porciones de 1 paquete cada una
Number Of Ingredients 5
Steps:
- Precalienta el horno a 400º F. Corta 6 hojas de papel de aluminio grueso y coloca 1/2 taza de arroz en el centro de cada una. Ponle encima una 1 pechuga de pollo. Cubre esto uniformemente con los tomates, las aceitunas y el aderezo.
- Dobla los cuatro lados del paquete para formar una bolsa "sellada", dejando espacio para que circule el calor por dentro. Sin amontonarlos, coloca los paquetes de papel de aluminio en una bandeja (plancha) para hornear de 15x10x1 pulgadas.
- Hornéalos de 30 a 35 minutos o hasta que el pollo esté bien cocido (170°F). Sácalos del horno. Déjalos reposar por 5 minutos. Haz varios cortes en el papel de aluminio con un cuchillo para dejar que el vapor salga de los paquetes antes de abrirlos.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETITOS DE POLLO ENVUELTOS EN ALUMINIO
Hornear estos platos de pollo envueltos en paquetitos individuales de aluminio conlleva una limpieza ¡rápida y sencilla!
Provided by My Food and Family
Categories Casa
Time 45m
Yield Rinde 6 porciones.
Number Of Ingredients 6
Steps:
- Calienta el horno a 400°F.
- Mezcla la sopa con 1/4 de taza de agua. Combina la mezcla para relleno con el agua restante. Reparte la mezcla en 6 hojas grandes de papel de aluminio grueso en el centro de cada una.
- Pon el pollo, el jamón, los vegetales y la mezcla de sopa por encima. Dobla los lados del papel aluminio hacia arriba y forma paquetitos dejando espacio para que circule el calor por dentro. Colócalos en una charola (bandeja) para hornear de 15x10x1 pulgs.
- Hornea los paquetitos de 30 a 35 min. o hasta que esté el pollo (165°F). Déjalos reposar por 5 min. Hazle un corte a cada paquetito para que el vapor se escape antes de abrir.
Nutrition Facts : Calories 310, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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