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
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
TACOS DE POLLO (MEXICAN SHREDDED CHICKEN TACOS)
Bring on Taco Tuesday with these deliciously easy tacos made with Mexican shredded chicken! Totally customizable, low in calories and sure to be a crowd pleaser!
Provided by Vicci
Categories Lunch/Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Begin by heating up corn tortillas. I used a cast iron skillet for this but there are many other methods that will also work.
- Heat up shredded chicken using either stove top or microwave. Add 1oz of chicken with desired toppings to tacos. Top with some cilantro and serve with your favorite salsa. Enjoy!
Nutrition Facts : Calories 94 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Taco, Sodium 33 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY
Here's what you need: corn tortillas, mashed beans, pork fat, onion, shredded chicken, lettuce, sour cream, crumbled fresh cheese
Provided by Erika Priscila Suarez
Yield 6 servings
Number Of Ingredients 8
Steps:
- Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
- Spread the mashed beans all over the tortillas from one side only.
- Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
- Plate and serve.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, Sugar 2 grams
More about "tacos de pollo recipes"
CRISP CHICKEN TACOS (TACOS DE POLLO) RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 1 hrServings 8Calories 238 per serving
- Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.
- Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.
- Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.
MEXICAN STREET TACOS - DAMN DELICIOUS
From damndelicious.net
CHICKEN TACOS (TACOS DE POLLO) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
TACOS DE ALAMBRE - TRADITIONAL HOMESTYLE MEXICAN …
From mexicoinmykitchen.com
TACOS DE POLLO - MEXICAN SHREADED CHICKEN TACOS
From partaste.com
SLOW COOKER POLLO TACOS AL PASTOR - THE COMPLETE …
From thecompletesavorist.com
BEST POLLO ASADO TACOS - HOW TO MAKE POLLO ASADO TACOS
From thepioneerwoman.com
POLLO DORADOS TACOS (GOLDEN CHICKEN TACOS) - BETTER …
From bhg.com
POLLO ASADO TACOS + 12 TOPPING IDEAS! - FOODIE AND WINE
From foodieandwine.com
TAQUITOS DE POLLO WITH CONSOME - THRIFT AND SPICE
From thriftandspice.com
TAMAL DE POLLO ~ CHICKEN TAMALES - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CHICKEN BIRRIA TACOS (BIRRIA DE POLLO) - THE ANTHONY KITCHEN
From theanthonykitchen.com
TACOS DE POLLO RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FLAUTAS DE POLLO - MEXICAN RECIPES BY - MUY DELISH
From muydelish.com
PINCHOS DE POLLO ~ CHICKEN KABOBS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
TACOS DE POLLO RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
TINGA DE POLLO TACOS – FOOD NETWORK KITCHEN
From foodnetwork.com
TACOS DE POLLO RECIPE - TACOS DE POLLO - MEXICAN SHREADED …
From findrecipeworld.com
RECIPE: TACOS DE POLLO ADOBADO — POCTLI
From poctli.com
GRILLED CHICKEN TACOS RECIPE FOR TACOS DE POLLO ASADO
From grantourismotravels.com
TAQUITOS O FLAUTAS DE POLLO (CHICKEN TAQUITOS OR ... - MY …
From mycolombianrecipes.com
TACOS DE POLLO - RECIPE | COOKS.COM
From cooks.com
POLLO ASADO RECIPE | BON APPéTIT
From bonappetit.com
TACOS DE POLLO - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.international
CRISPY CHICKEN TACOS- POLLO A LA MEXICANA - LA PIñA EN LA COCINA
From pinaenlacocina.com
TACOS DE POLLO - FORGET ME NOT ONLINE
From forgetmenotonline.org
TACOS DE POLLO - GETRECIPESES.FUN
From getrecipeses.fun
TINGA DE POLLO TACOS | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHICKEN TACOS (TACOS DE POLLO) - MEXICAN RECIPES
From fooddiez.com
TACOS DE PAPA (FRIED POTATO TACOS) - CHICANO EATS
From chicanoeats.com
TACOS DE POLLO. MEXICAN FOOD RECIPE - YOUTUBE
From youtube.com
TACOS DE POLLO RECIPE | MEXICAN FOOD RECIPES, CHICKEN TACO RECIPES ...
From pinterest.com
TACOS DE POLLO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN TINGA TACOS (TINGA DE POLLO) - BIG DELICIOUS LIFE
From bigdeliciouslife.com
RECIPE: TACOS DE POLLO (CRISPY CHICKEN TACOS WITH CHEESE AND …
From recipelink.com
TACOS FLAUTA DE POLLO RECIPES - TUTDEMY.COM
From tutdemy.com
TACOS DE POLLO RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #poultry #mexican #easy #kid-friendly #chicken #dietary #meat #taste-mood #4-hours-or-less
You'll also love