Taco Bell Taco Meat Recipe – The Slow Roasted Italian
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Tag Archives: Mexican
Chicken taco filling #1
- 2 boneless, skinless chicken breasts
- ½ large onion, finely diced
- ½ poblano pepper, finely diced
- 3 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 1 can tomato sauce, 15 oz
- 1 sachet Goya Sazón, Culantro y Achiote flavor
- 1 cup chicken stock
- 3 tbsp olive oil
Marinade
- ¼ cup olive oil
- 2 tbsp like juice
- 1 tbsp onion powder
- 1 tbsp garlic.powder
- 1 tbsp cilantro leaves
- ½ tsp cracked black pepper
- ½ tsp sage
- ½ tsp salt
Directions
Prepare marinade, combining ingredients in a gallon freezer bag. Add chicken breasts. Evacuate air and marinate refrigerated 2 hours to overnight.
Preheat oven to 350°F.
Finely dice onion and pepper. Peel and mince garlic. In a hot skillet, add olive oil and heat until shimmering. Sear chicken well on one side, then flip and sear the other side. Remove to a heat proof plate and set aside.
Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.
Add remaining ingredients and combine. Return chicken to the sauce, and transfer to 350°F oven. Bake uncovered 30 to 40 minutes until chicken is tender.
Remove chicken to cutting board and rest 10 minutes. Optionally chop chicken into large chunks with a knife before shredding with a pair of forks. Return shredded chicken to the sauce, and stir to combine.
If sauce is too runny, reduce over medium heat until thickened
Serve hot.
Ground Beef Taco #1
Makes 12 servings.
Ingredients
- 1 lb ground beef 80/20, thawed
- ½ large onion finely diced, about 1 cup
- ½ poblano pepper, seeded and finely diced
- 3 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 1 can tomato sauce, 15oz
- 1 cup chicken stock
- 1 tbsp chili powder
- ½ tbsp chipotle powder
- ¼ tbsp cayenne powder
- 1 tbsp ground sage
- 1 tbsp dried cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp fennel seed, ground
- 2 allspice berries, ground, or ¼ tsp ground allspice
- Black pepper and salt to taste
Directions
Finely dice onion and pepper. Peel and mince. In a hot skillet, add olive oil and ground beef. Allow been to brown well on one side, then flip and brown the other side. Break up beef and cook until only a hit of pink remains. Remove o a heat proof bowl with a slotted spoon and reduce pan liquid.
Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.
Add remaining ingredients and combine. Raise to a bare boil over med-high heat, then reduce heat and simmer 30 minutes until vegetables are very tender, and the sauce has reduced & thickened.
Serve hot.
Generations of Handwritten Mexican Cookbooks Are Now Online – Gastro Obscura
I’d like to extend my praise and admiration to these project leaders for collecting and documenting this trove of culinary Mexicana.
https://www.atlasobscura.com/articles/mexican-cookbook
The recipes themselves can be found here. https://libguides.utsa.edu/MXcookbooks
Chicken tortilla soup #2
A savory, hearty chicken soup with mild heat. Serves 10.
Ingredients
- 2 boneless, skinless chicken breast, trimmed
- 6 cups chicken broth or stock
- 2 oz dry vermouth
- 2 oz apple cider vinegar
- 1 large onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, smashed and minced.
- 1 green bell pepper, cleaned, seeded and diced
- 2 tablespoon tomato paste
- 1 can diced tomato, 28 oz.
- 1 can black beans, drained, 15 oz
- 1 can whole kernel corn, drained, 15 oz
- 1 teaspoon chili powder
- 1 teaspoon ground oregano
- 1 teaspoon dried cilantro
- ½ teaspoon chipotle powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Salt & pepper to taste
- Olive oil
Directions
In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.
Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.
Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.
While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.
Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.
OTB Chicken Tortilla Soup
Ingredients
- Chicken Breast, 3 breast,
- Canned Diced tomatoes 1 can
- Enchilada Sauce, 1 can
- Onions, raw, 1 medium
- Green Chili Peppers, 1 can, 7 oz, minced
- Garlic, 3 cloves or 1 TBSP
- Water, tap, 4 cups
- Cumin, 1 TBSP
- Chili powder, 1TBSP
- Wild Blend Brown Rice-1 cup
- Zucchini, 4 medium
- Silver tequila 2 oz
- Olive oil, 2 oz
- 1 avocado
- Mexican blend shredded cheese, 1 cup approximately
- 2 green onion, sliced
Instructions
Season chicken with salt & pepper. Sear in 3 qt pot, and remove to cool. Chop zucchini into bites sized chunks. Shred or chop chicken when cool.
Add onion and garlic to saute. Deglaze pan with tequila. Add remaining ingredients and simmer over low heat covered for 2 hours, topping up water as needed.
Serve garnished with a slice of avocado, a pinch of cheese, pinch of green onion/chive and tortilla strips.
Adapted from On The Border Recipes