What is the recipe for the chicken soft taco at taco time?
Posted by: admin / Category: Mexican Taco Recipe
I am a doing a english project on mexican food and I want to make the chicken soft taco from taco time and I wanted to get the recipe
Ingredients:
*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 hard taco shells, or (12 Soft tortillas)
Instructions for Chicken taco Recipe:
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In same pot add oil, sauté` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.
In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.
Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.
Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great
June 9th, 2009 at 10:55 pm
Ingredients:
*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 hard taco shells, or (12 Soft tortillas)
Instructions for Chicken taco Recipe:
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In same pot add oil, sauté` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.
In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.
Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.
Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great
References :
June 9th, 2009 at 11:31 pm
4 c. low-salt chicken stock
1 1/2 chicken breasts, skinned and boned
4 (10 inch) flour tortillas
2 ripe tomatoes, diced
1/2 white onion, diced
1/2 head leaf lettuce, shredded
1/2 c. alfalfa sprouts (optional)
1/2 c. grated part skim Cheddar cheese
1/2 c. tomato salsa
In a medium saucepan, bring stock to a boil. Add chicken. Reduce heat to medium high and cook 20 to 25 minutes or until chicken is tender. Cool. Tear into strings. In a covered vegetable steamer basket or bamboo steamer basket over boiling water, steam tortillas 3 to 5 minutes or until steaming hot. Lay each tortilla flat. Fill centers with chicken, tomatoes, onions, lettuce, sprouts, and cheese. Drizzle with salsa. Fold sides of tortillas over center.
The most heart-healthy flour tortillas are those made with an unsaturated oil such as soy. Do not buy flour tortillas made with lard.
Note: Tacos are high in sodium and calories. Even with simple accompaniments such as steamed rice and fresh fruit, the total calories for the meal can be high. Keep this in mind and allow for it when you do your daily meal plan. Yield: 4 servings.
References :
http://www.cooks.com/rec/doc/0,1639,148173-251202,00.html