Taco Pollo Spicy Chicken Filled Tortillas Recipes

Steps:

• Cut the chicken into thin strips, peel and crush the garlic, peel and slice the onion, de-seed and roughly chop the tomatoes and deseed and slice the capsicum into strips.
• Heat the oil in a large pan or wok, preferably non-stick and fry the chicken over a high heat, stirring for 2-3 minutes until it is starting to brown; add the garlic and onion and fry for another 2 minutes; stir in the chilli powder, tomatoes and capsicum and cook for 2-3 minutes, stirring, until the chicken is cooked through.
• Preheat the grill to medium, grill the tortillas for 6 seconds on each side, or until warm; transfer them to a work surface and spoon equal amounts of the chicken filling onto the centre of each tortilla and roll up tightly.
• Transfer the filled tortillas to an ovenproof dish and sprinkle with cheesse; cook under a hot grill for 2 minutes, or until golden. Garnish with parsley and lemon and serve.

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

Steps:

• TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
• Cut the chicken breast in half.
• Put the chicken in a pot, cover with broth. Add water if needed.
• Cover and bring to a simmer.
• Continue simmering until chicken is just tender but not soft, about 25 minutes.
• Set aside to cool in broth.
• When cool, strain and strip the meat from the bone, discard the bone.
• Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
• Reserve the broth for other use, saving 3 Tablespoons for taco filling.
• ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
• (Chiles and tomatoes can be broiling at the same time).
• Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
• Line a small shallow pan with foil.
• Add whole, unpeeled tomatoes.
• Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
• Set aside to cool.
• Place the garlic, chiles, and salt together in food processor or blender.
• Process to a rough paste.
• Gradually add the unpeeled tomatoes; blending well after each addition.
• The sauce will have a rough texture.
• Add the onion and cilantro; stir well.
• TACO FILLING:.
• Heat the oil in a heavy skillet.
• Add onion and chile strips; saute for 1 minute but do not brown.
• Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
• Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
• Set aside to cool slightly.
• THE TACOS:.
• Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
• Repeat with remaining tortillas and filling.
• Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
• Place the tacos a few at a time in the hot oil, open part down.
• Fry gently, turning occasionally until the tacos seal.
• Remove the toothpics and pace on serving plate.
• Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.