Worlds Best Chicken Tacos Food

THE BEST CHICKEN TACOS EVER

Steps:

• In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
• Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
• While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
• While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
• Chop the rested chicken into bite-sized pieces.
• To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

WORLD'S BEST CHICKEN TACOS

Steps:

• Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
• For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
• For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
• When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
• To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
• For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
• I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

CHICKEN TACOS

Steps:

• Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
• Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
• Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
• For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

MICHAEL'S TACOS WITH CHICKEN TACO FILLING

Steps:

• 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.

WORLD'S BEST TACO SOUP

Steps:

• Brown meat along with bell pepper in large skillet.
• Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
• Combine all the ingredients in a large crock pot and mix well.
• Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
• Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
• Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!

WORLD'S BEST CHICKEN MARINADE

Steps:

• Combine ingredients with chicken and marinade for at least 1 hour.

THE WORLD'S BEST CHICKEN

Steps:

• 1. Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
• 2. Place chicken breasts into 9×13 lined baking dish. Season with salt & pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it's too late.).
• 3. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.with rosemary. Prepare for people to ask you to make it again.
• 4. Season with fresh rosemary. And prepare for people to ask you to make it again!