Tacos with Chicken Taco Filling
Yield
8 servingsPrep
20 minCook
28 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the chicken | |||
½ | cup |
olive oil, extra-virgin
|
|
10 | cloves |
garlic
minced |
|
5 | each |
yellow onion
minced |
|
4 | pounds |
chicken breast halves, boneless, skin-on
diced into 1/2-inch chunks |
|
1 | x |
salt and black pepper
to taste |
* |
¼ | cup |
all-purpose flour
|
|
2 | each |
serrano chiles
sliced thin |
* |
2 | tablespoons |
paprika
sweet |
|
2 | tablespoons |
paprika
smoked |
|
2 | tablespoons |
cumin seeds
toasted |
|
2 | tablespoons |
oregano
dried |
* |
4 | cups |
chicken broth
or water |
|
For the tacos | |||
2 | each |
red onion
sliced thin |
|
1 | each |
iceberg lettuce
sliced thin |
* |
12 | each |
radishes
sliced thin |
|
6 | small |
tomatoes
diced |
|
1 | pint |
sour cream, light
|
* |
2 | bunches |
cilantro
leaves roughly chopped |
* |
15 | ounces |
pinto beans
drained and rinsed, canned |
|
1 | x |
corn tortillas (6-inch)
enough for 8 medium size tacos |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the chicken: | |||
118 | ml |
olive oil, extra-virgin
|
|
1E+1 | cloves |
garlic
minced |
|
5 | each |
yellow onion
minced |
|
1.8 | kg |
chicken breast halves, boneless, skin-on
diced into 1/2-inch chunks |
|
1 | x |
salt and black pepper
to taste |
* |
59 | ml |
all-purpose flour
|
|
2 | each |
serrano chiles
sliced thin |
* |
3E+1 | ml |
paprika
sweet |
|
3E+1 | ml |
paprika
smoked |
|
3E+1 | ml |
cumin seeds
toasted |
|
3E+1 | ml |
oregano
dried |
* |
946 | ml |
chicken broth
or water |
|
For the tacos: | |||
2 | each |
red onion
sliced thin |
|
1 | each |
iceberg lettuce
sliced thin |
* |
12 | each |
radishes
sliced thin |
|
6 | small |
tomatoes
diced |
|
473 | ml |
sour cream, light
|
* |
2 | bunches |
cilantro
leaves roughly chopped |
* |
433.5 | ml/g |
pinto beans
drained and rinsed, canned |
|
1 | x |
corn tortillas (6-inch)
enough for 8 medium size tacos |
* |
Directions
Heat a large sauté 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 sauté 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.
To serve the tacos:
Put the toppings and chicken filling in bowls and allow guests to build their own tacos.