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.
Provided by Rachael Ray
Number Of Ingredients 45
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
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
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
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
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.
See details
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From succulent roasted chicken to crispy, fried drumsticks, this lean meat is constantly being reinvented and used in hearty casseroles and standalone dishes for outstanding weeknight meals. Whether you’re looking for new dinner ideas or a fun new appetizer for your next party, Betty’s kitchen is home to all the must-make chicken recipes …
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