Friday, February 10, 2012
Chicken Soft Tacos
Just had one of the BEST taco dinners of my life! Another successful night of cooking through pinterest! Had to share!!!!!
New Mexican Style Soft Tacos
3 tablespoons olive oil
2 pounds chicken
3 tablespoons ancho chile powder
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced (4 small spoonfuls)
1 ancho chile, coarsely chopped
2 New Mexican chilies, coarsely chopped
4 cups chicken stock
6 sprigs cilantro, plus more chopped, for garnish
12 flour tortillas, warmed
Heat oil in a large, deep pan over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and cook on low until the chicken easily falls away from the bone, about 40 minutes or more. Remove the chicken from the pot and strain the cooking liquid into a bowl.
When the chicken is cool enough to handle, cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm, covered.
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
2 tablespoons olive oil
1 medium red onion, coarsely chopped
1 jalapeno, coarsely diced
8 tomatillos, husked and coarsely chopped
3 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper. ENJOY!!!
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