#Best way to make shredded chicken for tacos tv#
(Did not add any butter, water, broth, salt or tomato sauce.) Put burner on low, covered skillet, poured a glass of wine and watched TV news, let it cook down about an hour.Located some flour tortillas, rubbed a few with drop of olive oil both sides, toasted in another cast iron skillet set on low burner, toasting both sides. I was too lazy to chop cilantro (which I love but had).I threw all this into a heavy cast iron skillet along with the cumin, marjoram, pepper and chicken. I chopped those along with the garlic and onion in recipe. I wanted to cook it again, long and slow to rescue it for another meal.So, I came across this recipe, doubting it would resuscitate the chicken to a much enjoyed state, but unwilling to throw out the chicken.Here's what happened: I had fresh tomatoes, Ancho peppers and Salsa peppers (hot) from the garden (last gasp of Summer). I had four day old cooked chicken I did not want to throw out, but afraid to eat as was. Really anything goes with these tacos.A miracle happened with my adaptation of this recipe. Pico de gallo, salsa, crema, or some crushed corn chips would also be delicious. We like our chicken tacos topped with red onion ( pickled onions would be great too), avocado, cilantro, and cheese. Toast, flipping occasionally, until warm and pliable. If you have an electric burner, heat a cast iron skillet over high heat and add your tortillas in a single layer. Never walk away from the stove when you're toasting tortillas on an open flame, no one wants to deal with a flaming tortilla! Not only will this give your tortillas some nice smoky flavor, it'll also make them more pliable. Let toast a few seconds (you can always peek using some tongs) flip, and toast some more. If you’ve got a gas burner, turn it to medium low and place your tortillas directly on the burner.
#Best way to make shredded chicken for tacos free#
We love corn tortillas for this recipe, but if you're more of a flour tortilla person, feel free to sub those in instead! As far as heating your tortillas, you’ve got a few options. Add the chicken and cook until cooked through! When ready to cook, remove chicken from marinade and heat a little more oil in a skillet. Refrigerate chicken for at least 30 minutes. Want to marinate your tacos? Add the sliced chicken to a large resealable bag and pour in olive oil, fresh lime juice, chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper. Put the premade packet away-trust us, it’s worth it to make your spice mix from scratch. Tip: To help the spices coat the chicken, add a little bit of oil or water to your spice mix before coating your chicken. Our homemade spice mix for these chicken tacos only requires 5 ingredients: chili powder, ground cumin, garlic powder, paprika, and cayenne for a bit of heat. Simply cook your chicken breasts on a skillet for around 6 minutes before adding all of your delicious spices. While some recipes use chicken thighs, we used boneless skinless chicken breasts in this recipe for a couple of reasons: they’re easy to cook, and we usually always have some on hand.
Pair with a classic margarita, and your Taco Tuesday (or Wednesday, or Thursday…) will be more than complete. While far from being authentic, these Americanized tacos load up corn tortillas with seasoned chicken and any variety of toppings to make your perfect taco. When we’re looking for something simple to load up with all of our favorite toppings, we turn to these simple chicken tacos. Here at Delish, we can’t get enough of tacos in every shape and form.
0 kommentar(er)
