Ancho Cumin Chicken Taco Filling Food

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

ANCHO-CUMIN CHICKEN TACO FILLING

Steps:

• PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
• In a large bowl, stir together the cumin powder, chili powder and salt.
• Place the chopped chicken into the bowl and toss with spices to combine well.
• Heat the coconut oil over medium-­high heat until it shimmers.
• Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
• To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
• Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

GUS'S INCREDIBLE CHICKEN TACO FILLING

Steps:

• Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose.
• If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt's is a very mild chili powder, so if you can't find it, try to substitute with the mildest you can find.

CHICKEN TACO FILLING

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.

CUMIN AND ANCHO CHICKEN

Steps:

• Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
• Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.

TACO FILLING (OAMC)

Steps:

• Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
• I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!