CHICKEN TINGA TACOS
Provided by Valerie Bertinelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
CHICKEN TACOS
This chicken tacos recipe is quick and easy--perfect for those nights when you don't have a lot of time for dinner preparations.
Provided by caliboo
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
- Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 30.3 g, Cholesterol 74.8 mg, Fat 20.7 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 10.5 g, Sodium 435 mg, Sugar 7.7 g
CHICHARRONES TACOS
A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.
Categories Sauce Pork Side Kosher
Yield makes 10 tacos
Number Of Ingredients 5
Steps:
- In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
- Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
- Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
- Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY CHICKEN STREET TACOS
Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
Provided by Food Network
Categories main-dish
Time 37m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food
CORNY CHICKEN
A delicious, one-pot meal that slow cooks all day, allowing you to come home to a great meal! Don't let the short ingredient list fool you - this dish is full of flavor.
Provided by NikasMommy
Categories One Dish Meal
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
- Stir well and cook on low for 6-8 hours.
- Remove chicken, cut into bite sized pieces and return to pot.
- Add rice, cover, and cook on high for 30 minutes or until rice is tender.
- Serve garnished with cheese, sour cream, and green onions.
Nutrition Facts : Calories 443.5, Fat 12.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 682.1, Carbohydrate 51.4, Fiber 11, Sugar 4, Protein 35.9
CORNY CHICKEN TACOS
This is a easy, yummy taco. Start to finish in 25 minutes. Recipe comes from Better Homes & Gardens.
Provided by Barb G.
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
- In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
- Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.
Nutrition Facts : Calories 297.1, Fat 10.8, SaturatedFat 2, Cholesterol 44.1, Sodium 394.9, Carbohydrate 28.2, Fiber 4.1, Sugar 1.6, Protein 23.7
CORNY CHICKEN WRAPS
"I'm a clinical dietitian, so I like to prepare foods that are both healthy and low-fat," says Susan Alverson from Chester, South Dakota. "This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family." To increase the spicy flavor, Susan suggests using a medium or hot salsa.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.
Nutrition Facts : Calories 363 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 740mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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