How To Make Fajita Tacos | Chicken Fajitas Recipe
How To Make Fajita Tacos | Chicken Fajitas Recipe
Ingredients!
3 chicken breasts
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1 tsp salt
1/2 cumin
1/2 red bell pepper sliced
1/2 orange bell pepper sliced
1/2 green bell pepper sliced
1/2 red onion sliced
Flour tortillas
1 handful cilantro
1/2 cup mayo
3 limes
1 tsp garlic powder
1 chipotle in adobo sauce
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Hot Spicy Chicken Tacos - Double The Hot Sauce
IT'S MEXICAN MARCH 2022 and it's about F'N time we hit up the one food that never lets you down... TACOS! I mean sure, we all have taken a trip down to Taco Hell but this is going to be like no trip you have taken before! Your butt will be tinglin' and but rest assured your mouth will be a waterin'! This recipe was one of the best TASTING recipes on Double The Hot Sauce in quite some time I'm not even gonna lie! So sit back and enjoy a little HOT 'N' SPICY CHICKEN TACOS!!!
Hot sauces used on this episode:
Rectal Rampage Hot Sauce
Blistering Bunghole Hot Sauce
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Chicken Tinga Recipe (Spicy Chipotle Shredded Chicken) - Perfect for Tacos!
This Chicken Tinga recipe is juicy shredded chicken slowly simmered in a zesty tomato-chipotle sauce. Serve it as tacos, tostadas, burritos, or tortas. Very easy to prepare.
It also freezes wonderfully, so make extra and keep in the freezer for quick and easy lunch or dinner meals throughout the week.
Check out the full recipe:
Chicken Tinga Recipe (Chipotle Shredded Chicken) - How to Make Chicken Tinga
Ingredients
1 tablespoon olive oil
1 medium onion chopped
1 jalapeno pepper chopped
2 cloves garlic chopped
2 pounds skinless chicken thighs chicken breast is good, too
16 ounce can tomato sauce
7 ounce can chipotles in adobo sauce
1 tablespoon chili powder
1 teaspoon Mexican oregano
½ teaspoon cumin
Salt and pepper to taste
Cooking Directions
Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
Stir in the seasonings.
Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
Remove the chicken and shred it with a couple of forks.
Return the chicken to the pan and simmer in the sauce another 5 minutes.
Serve with tortillas or on torta buns and all your favorite fixings.
You can print the recipe here:
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Chapters:
0:00 Chicken Tinga Background
0:41 Make Chipotle Sauce
1:36 Cook Vegetables
2:30 Season Chicken
2:51 Brown the Chicken
3:20 Add Chipotle Sauce, Seasonings and Simmer
4:30 Shred the Chicken
5:19 Add Chicken back into Pan and Simmer
5:54 Taste Time!
6:30 Serving Ideas
#chickentinga #chicken #cookingrecipes #recipevideo #spicyfood
QUICK Chicken Tacos {20 minutes)
Chicken tacos with a shredded flavour loaded Mexican Chicken tossed in a taco sauce. A 20 minute recipe!
EASY 30 MINUTE CHICKEN AL PASTOR TACOS | WEEKNIGHTING
Use code BRIANL and get 20% off your Kettle and Fire order at Your #1 taco boy is back.This super fast and easy taco recipe borrows the flavors of al pastor, but uses a shortcut cooking technique to give us the charred, spit-cooked flavor in a fraction of the time and effort of cooking on a trompo.
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
PLASTIC CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
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MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
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RECIPE
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TOMATILLO SALSA
▪75-100g (½ of 1) White Onion, small diced
▪100g (1 whole) Poblano, small diced
▪350-400g (5-6 whole) Tomatillos, medium chopped
▪15-20g (5 cloves) garlic, minced
▪5g or ¾-1tsp salt
▪50g or 3Tbsp water
Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer. Once simmering, lower heat to medium low, cover and cook for about 10min. Stir and cook for another 8-10min over medium, uncovered, to allow to thicken. Transfer to cold bowl and cool in fridge or freezer.
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AL PASTOR MARINADE
▪50g or 1/4c pineapple, diced
▪100g (2 fruits worth) orange juice
▪25g or 1 3/4Tbsp water
▪25g or 1 3/4Tbsp white vinegar
▪20g or 1 2/3Tbsp sugar
▪20g or 1 heaping Tbsp salt
▪30g or 2-3Tbsp achiote annatto paste (or sub in lime juice, chile powder, & paprika)
▪2g or 2tsp dried oregano
▪5g or 3.5tsp garlic powder
▪5g or 3tsp cumin
▪10g or 4tsp chile powder
Puree all ingredients until smooth.
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MEAT
▪2lbs/1kg boneless skinless chicken thighs
▪4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
Add ½ of marinade or 100g to chicken and mix to coat. Lay thighs onto a foil lined baking tray close together in the center of the tray. Place 2 planks of pineapple along side chicken (see @4:32 )
Preheat broiler on high. Place chicken/pineapple on rack closest to broiler and let cook for 5min - keeping a close eye to be sure it doesn’t burn. Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
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FINISHING/GARNISH
▪Corn tortillas, heated
▪Oil
▪Chopped cilantro
▪White onion, small diced
▪Queso fresco (or feta)
Chop chicken and pineapple into ½”/1.5cm pieces.
Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken/pineapple. Fry on first side for about a minute. Add 40-50g reserved marinade to pan. Toss to combine and satee until sauce is reduced.
Place chicken on double layer of corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:25 Starting the salsa
1:59 Al Pastor marinade
3:30 The meat
4:56 Checking back on the salsa
5:12 Sippin on Kettle and Fire bone broth
6:15 Checking and flipping the chicken
6:55 Finishing the salsa
7:28 Finishing the chicken
9:23 Plate up
10:16 Let's eat this thing
#weeknighting #chickentacos #streettacos
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The Very Best Tacos You Can Make at Home | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make classic Mexican chicken tacos–it’s all about the tortilla, filling, and sauce when making the perfect taco.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: Boris Khaykin
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jennifer McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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