Tuesday, March 17, 2009

Chicken Tacos

Today I was craving some Mexican (which is not uncommon). I was surfing the food network website like usual and came across a Chicken Taco Recipe. I've never made tacos before, so I figured why not?. This Recipe is definitely something I will be making again.


For the Chicken:
1/2 Cup extra virgin olive oil
10 garlic cloves, minced
5 yellow onions minced
4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
Salt and Freshly ground black pepper
1/4 Cup all purpose Flour
2 serrano chiles, thinly sliced
2 tablespoons sweet paprika
2 tablespoons smoked paprika
2 tablespoons cumin seeds, toasted
2 tablespoons dried oregano
4 to 5 cups chicken stock or water

For the tacos:
2 red onions, sliced thin
1 head iceberg lettuce, sliced thin
12 radishes, sliced thin
6 small tomatoes, diced
1 pint sour cream
2 bunches cilantro, leaves roughly chopped
1 (15-ounce) can pinto or black beans, drained and rinsed
1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)

Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes. In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.

I also cut the recipe in half because it's just the husband and I and there was still plenty of left overs.

No comments:

Post a Comment