Pollo Lucas Tacos Chicken Tacos Recipes

POLLO LUCAS TACOS - CHICKEN TACOS

Steps:

• In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
• To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
• Remove to a platter. Cut into thin strips or dice.
• To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
• Note: The chicken may be roasted instead of grilled.

TACOS DE POLLO (MEXICAN SHREDDED CHICKEN TACOS)

Steps:

• Begin by heating up corn tortillas. I used a cast iron skillet for this but there are many other methods that will also work.
• Heat up shredded chicken using either stove top or microwave. Add 1oz of chicken with desired toppings to tacos. Top with some cilantro and serve with your favorite salsa. Enjoy!

BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS

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.