Photo: Michael's Tacos with Chicken Taco Filling Recipe
Ingredients
For the chicken:
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, minced
- 5 yellow onions minced
- 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 serrano chiles, sliced thin
- 2 tablespoons sweet paprika
- 2 tablespoons smoked paprika
- 2 tablespoons cumin seeds, toasted
- 2 tablespoons dried oregano
- 4 to 5 cups chicken stock or water
For the tacos:
- 2 red onions, sliced thin
- 1 head iceberg lettuce, sliced thin
- 12 radishes, sliced thin
- 6 small tomatoes, diced
- 1 pint sour cream
- 2 bunches cilantro, leaves roughly chopped
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)
Directions
Heat a large saute 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 saute 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.
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By Mama_the_Home Chef
Mechanicsburg, PA
on June 05, 2013
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This was freaking Fantastic! I will make this many more times to come!
By Jeff&littleman
on April 06, 2013
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My jaw dropped when I read this recipe! I have been making these tacos for 20+ years. I add some mushrooms when I saute' the onions along with some Worcestershire sauce and some Gravy Master (I put that happy stuff on my Wheatees in the morning and do an occasional shot at times. Anyone that has not used this needs to put some in their pantry!. I also use Aldi brand taco seasoning (don't laugh, it's cheap and yummy for ease when I am in a hurry. My little man orders these up every ten days or so,and he is about as picky of an eater as it gets. Everyone that likes tacos needs to try this recipe as it is sure a hit at supper time! Great job!!!! Jeff and the little varmint say so.
By cfinny
on February 19, 2013
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This recipe was fantastic!! Cooking for 2 so only used 2 large skinless breasts. Added half a red bell pepper and used 1 jalapeño instead of Serrano. Didn't have cumin seeds so subbed 1 tablespoon of cumin, and cut the other spices to 1 tbsp each paprika and oregano. Sauteed 5 cloves of garlic with one and a half diced red onions and the red peppers, then added the browned chicken, spices, jalapenos and 2 cups stock. Simmered for about an hour, and added a little sauce from chipotle chiles (about a tablespoon and a teaspoon or less of red pepper. Dashes of lime along the way, too. Delicious!!!!! Anyone that says this is bland doesn't know how to cook!!! Season along the way, taste and add a little more of what's needed
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