Stewed Chicken Taco Recipe
I love chicken tacos especially the style with the shredded stewed meat. I am having a hard time finding a recipe for the meat though. Does anyone know a good recipe for shredded stewed chicken taco filling?
Third that motion, however I do have a descent recipe
Now I know this isn't traditional, but it works. I use a crock pot but this equally as well in a large pot
I use 3 chicken breasts and 4 chicken thighs. 1 1/2- 2 cans of Mexican style diced tomatoes, 1 tablespoon cumin, 1 tablespoon chili powder, 1 diced jalapeno, seeds out ribs in (depends on how spicy you want it), s/p to taste, 1 small onion diced, 1 small or 1/2 medium diced green pepper. Cook 6 hrs on medium. When I get home or after the 6 hours, remove chicken, just cool and few minutes and it will fall apart. Put back in the pot. That easy. Shredded, tasty, flavorful, spicy, etc. I like to serve with cheese, sour cream, guacamole and maybe some shredded lettuce.
This is just is good in a big pot on the stove. You can roast the chicken first or boil but this is an easy quick way with a good result.
Cook pieces of chicken in your favourite salsa.
Remove the cooked pieces and shread. Add back into the salsa and drain. Reserve liquid as a sauce. I'll reduce it.
Boil the chicken breats with some garlic, onion, salt, and pepper. You might want to add some herbs to your chosing.
Generally, Mexican cooks make chicken broth, and use the meat for the tacos.
And if you want the authentic feel, don't use sauced chicken. Just shred the meat, roll the rotillas and pan fry them. Cover them with cream, mexican fresh cheese and salsa (usually green).. yum!!!
Just had that for lunch today.
authentic chicken tacos never ever ever have salsa unless if that is pique (hot sauce-either red or green). it's only the stewed chicken, fresh chopped cilantro, fresh chopped onion,a squeeze of lime juice, and maybe some cheese like mozarella or if you can find real mexican cheeseany one that melt easily and flavor blends well. (i like mine with the cheese.i really like cheese)
i've also had chicken tacos cooked in chilies sauce (majority of it consisted of chili powder) i thought of it being a bit over powering, but if you like it that great but i prefer mine to be a bit more simplistic and have the flavor of the chicken come out more.
I don't believe there is anything authentic about chicken tacos. Although I haven't been to every state in Mexico-many but not all 30+, I've never seen, heard, smelled or tasted any chicken tacos being sold. This doesn't mean in a restaurant they don't give you tortillas to eat with your chicken--tortillas are a staple food and you eat everything with them in MX.
I agree, but tacos are just that--something typically served in the evening in a taqueria. They normally don't involve much more than a meat (which normally doesn't include chicken) a tortilla (and never two), raw onions, cilantro and some salsas on the table. Anyone that thinks tacos have rice or beans on them, obviously have ever tried a real taco.....
Most shredded chicken tacos do not use "stewed" meat. It's roasted. Don't know how to roast? Got to your local megamart and buy one of those already cooked Rotisserie Chickens. While you're there get a small can of red sauce - not chunky salsa. Take it home, rip all the meat off of the bones and shred it with your fingers. Then toss the meat with some off that red sauce. Make all your other preparations, then warm the sauced meat and put it in a tortilla.
I saute boneless skinless thighs and then braise with a large can of green chile enchilada sauce a c hopped onion and some cilantro and garlic. when the meat cooks down I add more chicken stock to it. It usually takes about and hour and a half to get the meat really tender. then we sever it in fresh corn tortillas with cheese and fresh onions Yum.
3 tablespoons lard or olive oil
4 boneless skinless chicken quarters separated into leg and thigh meat
1 dried ancho chile, roasted then ground in mortar or blender
1 tablespoon whole cumin seeds, toasted and ground in mortar or spice grinder
1 onion coarsely chopped
1 clove garlic finely minced
4 large ripe tomatoes, peeled and seeded or one can 28 oz whole tomatoes
1 sprig of fresh oregano preferably Mexican oregano
12 fresh tortillas
cilantro for garnish
lime wedges for garnish
onion finely chopped for garnish
season the meat with salt and pepper
heat lard or oil in 12 inch saute pan on medium high heat
brown meat about 3 minutes per side until lightly browned on each side
set meat aside on plate
saute onion until translucent on same saute pan
add garlic, ground chile, and ground cumin seed. cook until fragrant - about 30 seconds to 1 minute
add tomatoes and deglaze pan
bring to a simmer
place meat on top of liquid
place oregano sprig on top
cover and braise for approx 30 minutes until meat is fork tender - watch your heat. you want a simmer not a boil in the pan
remove meat to plate and shred with 2 forks
increase heat until most of the liquid has evaporated approx 5-10 minutes
taste for seasoning
add meat and stir to coat and heat through
serve on tortillas with cilantro and onion