Roastchickenandoniontacos Recipes

EASY OVEN-BAKED CHICKEN TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
• In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

STEVE'S ROASTED CHICKEN SOFT TACOS

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

ROTISSERIE CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

CHICKEN TACOS

Steps:

• Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
• Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
• Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
• For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

OVEN-ROASTED CHICKEN AL PASTOR TACOS

Steps:

• For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
• Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
• Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
• Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
• Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
• For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
• For the tacos: Heat the taco shells according to the package directions.
• Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
• Use a sharp knife to make thin vertical slices.
• Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.