It may be the stewing of the chicken, we are not sure, but something special happens that does make these tacos amazing. The tender and juicy chicken is cooked in a rich and spicy picante sauce that has a hint of cilantro. It is served in soft and warm buttery tortillas. Fresh and crunchy, we love the combination of toppings have queso fresco, lettuce, tomatoes, sour cream, and more cilantro. The cheese melts slightly on the hot chicken, and the sour cream cools down the heat from the sauce. A quick, easy, and fun dinner idea. We LOVE to go to our favorite Mexican restaurant... but when we can't get a sitter or we are too tired to go out, this dinner fits the bill! This recipe satisfies that need for quality Mexican food we enjoy out, but right in the comfort of our home... now my husband says he'd RATHER have these!
Ingredients :
- FILLING:
- 3 tablespoon(s) butter or margerine
- 1/2 cup(s) finely diced white onion
- 2 pound(s) boneless, skinless chicken tenderloins
- 3 cup(s) water
- 16 ounce(s) Pace picante sauce (mild or medium** reserving 1/3 cup**)
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1/2 tablespoon(s) Adobo seasoning
- 1 tablespoon(s) chopped fresh cilantro (fresh works best)
- TOPPINGS:
- 1 tablespoon(s) butter or margerine
- 1 package(s) flour tortillas
- 2 cup(s) finely shredded iceburg lettuce
- 1/2 cup(s) fresh chopped cilantro
- 2 cup(s) shredded queso fresco or Monterey Jack cheese
- 1 1/2 cup(s) finely chopped tomatoes (optional)
- 1/2 cup(s) sour cream (optional)
Intructions :
- Start by heating butter over medium heat in a large, deep frying pan or Dutch oven. Saute the onions until almost caramelized (just a hint of color)
- Then add the fresh chicken and cook until the chicken loses its pink color and starts to SLIGHTLY brown (about 4-5 mins) (don't overcook or the chicken will not end up tender)
- Next add water, dry spices, and the jar of Pace Picante sauce (reserving the 1/3 c for garnish later). Turn the heat up to medium/high, raising it to a slow boil, and cook for about 45 mins. Cover with a lid to reduce the evaporation of liquid. Check and stir frequently. Add small amounts of water if needed. The chicken will be stewing and should have A LOT of liquid, so adjust your heat so that it doesn't dry out/scorch
- By this time, most of the liquid should be absorbed, but chicken mixture should be saucy. Take 2 forks and begin to shred all the chicken until it's the consistency you like Stewing the chicken for so long creates a great soft/moist texture and really infuses the meat with all those wonderful flavors! Of course, add a pinch of any of the dry seasonings to suit your personal taste. Lastly, add 1 Tbsp of butter to give the sauce a nice richness and finishing touch
- Start assembling your tacos with a warmed tortilla shell filled with stewed chicken, lettuce, fresh cilantro, cheese, tomatoes, the 1/3 c reserved Picante, etc. These are fabulous with a side of refried beans and yellow (Saffron) rice. You'll never miss going out to that favorite Mexican restaurant again, lol. Enjoy!
- **NOTE** Warm your tortillas in the microwave by taking them out of the plastic bag and wrapping them in damp paper towels on full power for about 1 min. Keep them wrapped up to prevent drying them out and warm when everyone comes back for 2nds... because they will!
Rated 5/5 based on 81 Reviews
Keyword : chicken-taco-Mexican-Chicken