Chicken Soft Tacos
Total TimePrep: 30 min. Cook: 5 hours
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He puesto 4 estrellas porque aunque me Gusta la receta, se puede mejorar. Algun purista ha dicho que estos nó son tacos mejicanos, y talvez tenga razón, pero me parece que para Los que no solos mejicanos es un pollo muy rico para rellenar tortillas ,muy simple de preparar en la slow cooker, solo le veo un fallo y es la cantidad de polvo de Chile, es totalmente incomible y creo se equivoco al escribirla, con 1 ó 2 cucharaditas de té de chile es más que suficiente. Probaré a hacerlo. Gracias por compartir
I like the convenience of cooking this in the crock pot and was able to toss together a quick dinner using this recipe. I followed the recipe and used the amount of chili powder listed but won't do that again. I will substitute 1-2 tsp. ground cumin for the chili powder instead. I like the texture of the chicken and convenience of using the crock pot. Not great as written, but will change it up to suit my famiy's tastes and use it that way.
To I_Fortuna: How about rating this for what it is instead of what it isn't? To most of us a taco is any mixture that is surrounded by a tortilla! This was really good with added seasoning. Try it as a chicken sandwich.
Sorry. I am sure this is good but not tacos. Wouldn't all of you rather make traditional Mexican food? Unfortunately, this recipe is not even Tex-Mex. Take it from someone who has lived near the Mexican border all her life and exists in a Mexican family, this recipe really is not a taco recipe no matter what famous chefs might tell you.Although this recipe looks really good, I can see the flour tortillas need to be heated over a gas flame or fried in a large pan to soften them. Traditionally, tacos are made with corn tortillas that are also steamed or fry them in a little oil. Traditional Mexican food does not generally use garlic, Worcestershire sauce or tomato sauce or paste of any kind.If you want to improve this recipe, nix the above .Traditional tacos use roasted pulled pork (carnitas) or steak or roast (carne asada). They are traditionally served in corn tortillas and topped with pico de gallo (usually chopped fresh tomatoes, lots of cilantro, and the chopped green part of the scallion) not usually salsa in a jar and served with lime wedges.The carnitas is not seasoned but made crispy in a dry frying pan or placed under a broiler. The carne asada (street tacos) are sometimes seasoned and refried on the grill or pan.If you like a little heat on your tacos, I recommend many of the small bottles of hot sauce available in the Mexican market or you can be like me and use Louisiana hot sauce. Yes, I know it is not Mexican. : )That said, chicken is mostly used roasted or served en mole. Mole is easy to make and you don't need 20 ingredients to make. Traditionally, Mexican food is very simple by nature. Don't complicate it, especially with ingredients that were never intended to be used in it. Few ingredients are really used in most recipes. People in Texas have been trying to improve on good Mexican cooking for quite sometime. Personally, we don't care for it. Yes, I live in Texas. ; ).
I often mash 2 similar recipes together in an attempt to make a good recipe even better. After reading the bland reviews, I made a few revisions. I substituted a 10 oz can of enchilada sauce for the tomato sauce-it seemed like a more natural choice. I had large chicken breasts on hand, so I cut them into large strips. I used twice the garlic powder & onion. I added a tablespoon of dried cilantro. A similar recipe called Lime Chicken Tacos uses 1 cup of chunky salsa and 1 cup of frozen corn at the end of cooking after shredding the meat. That appealed to me for flavor & texture, plus adding veggies is always a good thing. The chicken was moist & very flavorful. This was a cinch..thanks TOH! Another winner, winner...chicken dinner!
I used boneless skinless chicken breast and more seasoning after reading the other reviews... Mine turned out very flavorful. Glad I tried it the family loved it!
my family really liked this but I used boneless skinless breast. It could use a touch more garlic. Other than that we are making it aganin for famaily tonight! Go Iowa!!
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I am not sure why but my family found this to be very bland. For the work you do removing the skin from the chicken and then shredding the meat from the bone after cooking I do not think this recipe is worth the trouble. The flavor was just not there for us. Sorry.