STANDARD TACOS 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

TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS



Top Secret Recipes | Islands Yaki Soft Tacos image

Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions." If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700'); return false;"> pineapple chunks in some stores (see Tidbits). Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 6 hours 0 minutes0S

Prep Time 3 hours 0 minutes0S

Cook Time 3 hours 0 minutes0S

Number Of Ingredients 16

Nutrition Facts : Calories 960 calories

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