Michael Tacos With Chicken Taco Filling Food

SPICY CHICKEN TACOS

Steps:

• Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
• Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
• Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
• In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
• Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
• In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
• Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
• Preheat the oven to 300 degrees F.
• Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
• Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
• Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.

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.