The most important factor in an undertaking like this dish is paying attention to each step, imparting flavor along the way. It's pretty simple, and we tend to shy away from over-complicated versions and stick to nailing the basics. This is a go-to, can't miss recipe that leans healthy with chicken breast and corn tortillas. Of course, feel free to indulge with delicious toppings.
Ingredients (Makes 12 small tacos)
1lb (16oz) Chicken Breast (usually 2 medium sized)
Celery - 1/2 cup - diced
Green Bell Pepper - 1/2 cup diced
Onion - 1/2 cup - diced
Garlic - 1 clove
Roma Tomato- 2 diced
Tomato Paste
Water/Broth
1 tsp cumin
1 tsp Salt
Optional: Chili powder mix, or ground chile powders like Guajillo, ancho, chipotle.
Taco & Toppings
Tortillas - Corn (we used small street style tortillas, and doubled them for each taco)
Lime
Cilantro - 1/4 bushel
Queso Fresco
Avocado
Onions - diced
Equipment
Stock Pot / Dutch oven that can hold at least 4 quarts
Large Saute pans/skillets that can accommodate the 1lb of chicken
Cast Iron pan for tortilla prep
Small skillet for frying tortillas
Steps
Fill a pot or dutch oven with 2.5 cups of water or chicken broth (depending on how rich you desire). If only using water, add salt. Set to medium heat
Add chicken (the water should just barely cover the chicken)
Add the 1/2 cup of diced green bell pepper and 1/2 cup of diced celery
Also add 1/4 cup onions and 1 clove of garlic diced.
Cook for 20 minutes (the chicken should be mostly cooked through, but it's not required as it will be cooked again. The chicken should be able to be pulled/shredded.
Remove the chicken and place in a heavy bowl or glass container.
Reserve the remaining chicken stock.
Shred the chicken with a fork
Saute
Heat up a larger saute pan/skillet on medium
Add 1 tbsp of olive oil and then add 1/4 cup diced onions and minced garlic
After 3-5 minutes, when the onions and garlic start to turn translucent, add the shredded chicken and 1 diced roma tomato, and 1/4 cup of the green bell pepper, and fold in with the other ingredients.
Add 4 ladles (1/2 cup) of the chicken stock, liquid only.
Add 3 tsp of tomato paste, 1 tsp of cumin and stir. (this step is optional depending on how saucy you would like your chicken mix).
if you're having trouble incorporating all of the ingredients, just add more of the broth.
If the chicken seems under-seasoned, add a few teaspoons of a chili powder mix, Ancho, Guajillo or Chipotle powder, or a mix of all.
Reduce down for about 10 minutes. Add additional salt if needed.
Tortilla & Taco Prep
The tortilla and taco prep is as important as the chicken, and a dry or stale tortilla will ruin the whole meal. This step should be done after the chicken is ready to yield the best results.
Be sure to prepare your toppings and plating stations, you'll want to move quickly. For the tortillas, keep them warm and covered in a cloth once off the fire.
Tortilla Options:
If your corn tortillas are moist and fresh, then you can prepare them on a pan.
If the corn tortillas are a little aged, you can rejuvenate them with a quick blanch in oil.
Depending on the thickness of the tortilla, and juiciness of the chicken, you can double up the tortillas for each taco.
Pan Method
heat up a cast iron or non stick skillet to medium-high heat. Add a tsp of canola or vegetable oil and immediately place a tortilla and move it around the skillet.. Once it starts to bubble a bit, turn it over. Make sure to keep adding small amounts of oil to properly brown the tortillas.
Fry Method
(pictured below)
Bring 1/4 cup of vegetable or canola oil to a slow boil (not a rapid boil).
Using 2 forks or tongs, add the tortillas (with care) to the oil, once they bubble , turn over. This should take 10-20 seconds per tortilla. The tortillas should not be fried or cooked, but just reconstituted.
Taco Assembly
Add a spoonful chicken to the tortillas, then top with your favorite toppings, Avocado, Queso Fresco, Onions, Cilantro, Tomato, Lime.
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