CHILE TACOS RECIPES

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HARD SHELL PORK TACOS WITH 3-CHILE SALSA AND GUAC ...



Hard Shell Pork Tacos with 3-Chile Salsa and Guac ... image

Rachael shares her double-pork (ground and chorizo) tacos topped with smoky 3-chile salsa + spicy guac.

Provided by Rachael Ray

Number Of Ingredients 45

2 tablespoons olive oil
1 small onion
finely chopped
1 pound ground pork
Salt and pepper
2 teaspoons ground sage
2 cloves garlic
chopped
½ pound fresh chorizo
1 cup chicken stock or water
5 chiles de arbol
seeded and stemmed
3 EACH ancho and guajillo chile peppers
seeded and stemmed
A thin curl of orange skin
1 ½ cups chicken stock
1 tablespoon olive oil
1 small red onion
finely chopped
Pinch of cinnamon or smoked cinnamon
1 teaspoon ground cumin
Salt and pepper
2 cloves garlic
chopped
One 14-ounce can fire-roasted diced tomatoes
A small handful of cilantro
chopped
1 lime
½ small white onion
finely chopped
1 red chile pepper
finely chopped
1 small jalapeno pepper
seeded and chopped
1 clove garlic
grated
Salt
Juice of 1 lime
2 Haas avocados
pitted and scooped from skins
2 tablespoons cilantro
finely chopped
12 large hard-shell corn tacos
2 cups shredded sharp yellow cheddar
2 cups shredded red cabbage

Steps:

  • For the pork filling, heat olive oil in a cast-iron skillet over medium-high and soften onion
  • Add the pork and season the meat with sage and garlic, then add the chorizo and brown and crumble
  • Add the stock and keep warm on simmer
  • Listicle: Rachael Ray 12
  • 5-Inch Deep Frying Pan with Helper Handle Preheat oven to 375°F
  • For the salsa, toast chile peppers and orange peel in a pot over medium-high heat until fragrant, 3 to 4 minutes
  • Add stock and simmer at low boil to soften the peppers, then puree in food processor or blender
  • Meanwhile, heat olive oil in a skillet over medium-high heat, add red onions and soften a bit, then add cinnamon, cumin, salt and pepper, garlic, tomatoes and cilantro and combine with pureed chiles
  • Finish with the juice of 1 lime
  • For the guacamole, in a bowl, combine white onion, red chile, jalapeno, garlic, salt and lime juice
  • Add avocados and cilantro and mash
  • Warm tacos shells lined with shredded cheese for 5 minutes
  • Fill with pork, then top with cabbage, salsa and guac

CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING



Chicken Tacos With Chipotle Recipe - NYT Cooking image

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 25

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges

Steps:

  • Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

More about "chile tacos recipes"

HARD SHELL PORK TACOS WITH 3-CHILE SALSA AND GUAC ...
Rachael shares her double-pork (ground and chorizo) tacos topped with smoky 3-chile salsa + spicy guac.
From rachaelrayshow.com
  • Fill with pork, then top with cabbage, salsa and guac
See details


CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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