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Chicken Tacos
Chicken tacos are a great standby. This version spices up the filling with red pepper flakes and epazote and tops it with jalapenos, onions and tomato.
Servings
6
6
Cuisine Type
- mexican
Menu Part
- entree
Main Ingredient
- Poultry
- Vegetables
Culinary Institute of America
San Antonio Campus
Chicken tacos are a great standby. This version spices up the filling with red pepper flakes and epazote and tops it with jalapenos, onions and tomato.
Ingredients
Chicken Filling
4 chicken breasts
2 oz. onion, chopped
2 cloves garlic, chopped
2 tsp. salt
1 tsp. black peppercorns
1 tsp. epazote
1/2 tsp. red pepper flakes
1 qt. water
Tacos
3 oz. extra virgin olive oil
6 oz. onion, small dice
2 garlic cloves, chopped
1 jalapeno, seeded, small dice
4 oz. tomatoes, chopped
2 tsp. salt
1 tsp. ground black pepper
2 tbsp. cilantro, chopped
Corn tortillas as needed
Steps
1. For filling, combine chicken, onions, garlic, salt, peppercorns, epazote and pepper flakes in saucepan with water. Simmer until chicken is tender. Cool slightly. Shred meat and reserve.
2. For Tacos, heat 1 tablespoon oil in saute pan; saute onions, garlic and jalapeno until soft. Add tomatoes and cook for 5 minutes. Add shredded chicken, salt and black pepper. Stir and cook for 5 minutes. Remove from heat and add cilantro.
3. Place a large spoonful of chicken mixture in the center of each tortilla, roll up and secure with two toothpicks. Slice each taco in half.
4. Heat remaining oil. Add tacos and fry until golden brown. Remove toothpicks. Serve with salsa, if desired.
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