Taquitos De Pollo Recipes

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TACOS DE POLLO

These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.

Provided by Alskann

Categories     Lunch/Snacks

Time 1h45m

Yield 12 Tacos, 6 serving(s)

Number Of Ingredients 22



Tacos De Pollo image

Steps:

  • TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
  • Cut the chicken breast in half.
  • Put the chicken in a pot, cover with broth. Add water if needed.
  • Cover and bring to a simmer.
  • Continue simmering until chicken is just tender but not soft, about 25 minutes.
  • Set aside to cool in broth.
  • When cool, strain and strip the meat from the bone, discard the bone.
  • Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
  • Reserve the broth for other use, saving 3 Tablespoons for taco filling.
  • ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
  • (Chiles and tomatoes can be broiling at the same time).
  • Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
  • Line a small shallow pan with foil.
  • Add whole, unpeeled tomatoes.
  • Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
  • Set aside to cool.
  • Place the garlic, chiles, and salt together in food processor or blender.
  • Process to a rough paste.
  • Gradually add the unpeeled tomatoes; blending well after each addition.
  • The sauce will have a rough texture.
  • Add the onion and cilantro; stir well.
  • TACO FILLING:.
  • Heat the oil in a heavy skillet.
  • Add onion and chile strips; saute for 1 minute but do not brown.
  • Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
  • Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
  • Set aside to cool slightly.
  • THE TACOS:.
  • Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
  • Repeat with remaining tortillas and filling.
  • Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
  • Place the tacos a few at a time in the hot oil, open part down.
  • Fry gently, turning occasionally until the tacos seal.
  • Remove the toothpics and pace on serving plate.
  • Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.

Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7

1 large whole chicken breast, with bone and skin (or you can use boneless chicken breasts)
3 (15 ounce) cans chicken broth (or enough to cover chicken)
water, if needed to cover
3 tablespoons oil
1/2 cup finely chopped white onion
3 fresh jalapenos, cut into thin strips with seeds and veins
1 1/2 cups tomatoes, finely chopped
1 1/2 cups shredded chicken (pollo deshebrado para tacos)
3 tablespoons chicken broth
sea salt, to taste
2 garlic cloves, peeled and roughly chopped
4 serrano chilies
1/4 teaspoon sea salt (to taste)
2 large tomatoes
1/3 cup white onion, finely chopped
1/3 cup loosely packed fresh cilantro, roughly chopped
12 small corn tortillas
oil (for frying)
1 cup salsa, de jitomate de michoacan
2 cups finely shredded lettuce or 2 cups cabbage
3/4 cup creme fraiche
6 tablespoons finely grated queso fresco (you can use monterey jack if you cannot find Mexican cheese)

BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS

These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!

Provided by Liv Dansky

Categories     Mexican Chicken Tacos

Yield 6

Number Of Ingredients 19



Birria de Pollo (Chicken Birria) Tacos image

Steps:

  • Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
  • Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
  • Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
  • Meanwhile, chop remaining onion quarter. Set aside.
  • Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
  • Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
  • Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
4 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
12 (6 inch) corn tortillas
2 tablespoons chopped fresh cilantro, or to taste
12 lime wedges, for serving

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