MEXICAN TACOS RECIPE CHICKEN RECIPES

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WORLD'S BEST CHICKEN TACOS | MEXICAN PLEASE



World's Best Chicken Tacos | Mexican Please image

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good! 

Provided by Mexican Please

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 24

12-16 corn tortillas
1 can refried beans
1 cup cheese
2 chicken breasts
2 tablespoons crushed New Mexican chile (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons olive oil
6 plum tomatoes
1 onion
2 garlic cloves
1 jalapeno
pinch of salt (optional)
2 avocados
3-4 tablespoons finely chopped onion
1 lime
1/2 teaspooon salt
1 cup rice
1-2 plum tomatoes
1/2 onion
1 garlic clove
1/2 teaspoon salt
2 cups stock
oil

Steps:

  • Start by rinsing and stemming 7-8 plum tomatoes.  Roast them in a 400F oven for 20-25 minutes.
  • For the chicken, add the seasoning ingredients to a bowl:  2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil.  Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
  • For the rice, start by adding a dollop of oil to a saucepan over medium-high heat.  Add 1 cup of rice and saute until the rice is turning opaque and golden brown.   Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove.  Combine well and add this puree to the rice, cooking for a few minutes.  Add 2 cups of stock and 1/2 teaspoon of salt.  Bring to a boil and then reduce heat to a simmer.  Cook until all of the liquid is absorbed.  Set aside and cover, letting it sit its own steam for a few minutes.  Salt to taste.  (Note:  it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
  • When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional).  Pulse blend, leaving it a bit chunky.  Taste for seasoning and for heat level.  You can always add more jalapeno if you want a more fiery Salsa.
  • To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken.  Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side.  When done, add the chicken to a bowl and cover with foil until serving. 
  • For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl.  Combine with the flesh of two ripe avocados.  Taste for seasoning.  I added another pinch of salt and another squeeze of lime to this batch.  (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
  • I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving.  First, put the chicken, guacamole, and salsa on the table in serving bowls.  Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit).  Add a layer of refried beans, cheese, and rice to each tortilla.  Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes.  Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving

MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Mexican Chicken Corn Chowder Recipe: How to Make It image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

  • In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good! 
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Reviews 4.8
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