Unique Authentic Mexican Chicken Recipes

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WORLD'S BEST CHICKEN TACOS



World's Best Chicken Tacos image

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good!

Provided by Mexican Please

Time 1h

Number Of Ingredients 24

12-16 corn tortillas
1 can refried beans
1 cup cheese
2 chicken breasts
2 tablespoons crushed New Mexican chile (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons olive oil
6 plum tomatoes
1 onion
2 garlic cloves
1 jalapeno
pinch of salt (optional)
2 avocados
3-4 tablespoons finely chopped onion
1 lime
1/2 teaspooon salt
1 cup rice
1-2 plum tomatoes
1/2 onion
1 garlic clove
1/2 teaspoon salt
2 cups stock
oil

Steps:

  • Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
  • For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
  • For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
  • When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
  • To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
  • For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
  • I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving

EASY CHICKEN TACOS



Easy Chicken Tacos image

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

UNIQUE & AUTHENTIC MEXICAN CHICKEN



Unique & Authentic Mexican Chicken image

Love this recipe...helped me land my hubby! My new family requests this often. I found it in a cookbook published by the Hispanic Ministry of my Presbyterian church. I have added some touches to it and listed them as optional. This freezes exceptionally well and can be made as mild or spicy as suits your palate. The original called for corn tortillas but I found them to "wilt" and much prefer flour tortillas. Top with leftover cheese and some chives. The only thing that takes it 45 min. to make is allowing 30 for the boiling and de-boning of chicken. If time is an issue, use chicken breasts.

Provided by SmHerndon

Categories     One Dish Meal

Time 1h45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 11

1 broiler-fryer chicken
1 onion, chopped
1/2 green pepper, chopped (optional)
1/2 red pepper, chopped (optional)
chili pepper (optional)
1 (10 1/2 ounce) can mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
5 ounces Rotel Tomatoes, plus 1/2 c. water (good with spicy Ro-Tel for a kick) or 1 (30 ounce) can whole tomatoes, no water
10 flour tortillas, quartered
1/2 lb taco blend cheese or 1/2 lb monterey jack cheese
paprika (optional)

Steps:

  • Cook and bone chicken.
  • Sauté onion and peppers in butter in large saucepan.
  • Add soups, tomatoes (and water if used).
  • Layer tortillas, sauce, chicken, and cheese.
  • Repeat layers.
  • Bake at 350°F for one hour.
  • Sprinkle paprika and cheese, chives for garnish on top.
  • This is best with Ro-Tel not whole tomatoes and a mixture of shredded pepper jack and sharp cheddar.

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