Chicken Tacos (cooks country)
Made these last night and they were YUMMY! Very easy and something different when craving a taco.
To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.
3 tablespoons unsalted butter
4 garlic cloves , minced
2 teaspoons minced chipotle chiles in adobo sauce (I also like using the el pato tomato sauce in place of this as well)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
Last edited by Desert Sky; 01-23-2014 at 12:33 AM.
04-07-2011 11:45 AM
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Re: Chicken Tacos (cooks country)
just edited to ad pics. I just made these last night again but in place of the chipotle sauce (which is a very distinct flavor that is very strong in this dish) I used el pato (the yellow can of tomato sauce that is sold with the mexican foods. Turned out SO much better and it was really really good the first time. Highly recommend anyone to try it cuz it really is a fast and easy dinner to make.