Chipotle Chicken Tacos Recipe

Ingredients

1       whole chicken 3-4 lb size
1        onion halved
2       clovesgarlic  
1       tsp black peppercorns  
2        dried or canned chipotle peppers or to taste
16        flour or corn tortillas  
1        head romaine or iceburg lettuce medium; washed, dried and shredded
1       cup sour cream  
-        Salt and freshly ground pepper  
1       pound Monterrey Jack cheese or queso fresco crumbled
1       cup salsa fresh or jarred
-        Lime wedges  

Directions

  1. Place chicken in a crockpot.
  2. Add onion, garlic, peppercorns, chipotles and enough water to cover.
  3. Cover crockpot and cook for 6-8 hours on low until chicken is cooked through.
  4. Remove chicken from cooking liquid, and set aside until cool enough to handle.
  5. Remove skin, and discard.
  6. Shred 3 cups of chicken, and set aside.
  7. Reserve remaining chicken for another use.
  8. Line a basket or a bowl with a clean kitchen towel.
  9. Place tortillas, one at a time, over medium heat directly on a gas burner.
  10. Cook until edges are beginning to blacken, about 30 seconds.
  11. Turn, and cook until edges of second side begin to blacken, about 20 seconds more.
  12. Turn once more, and cook until tortilla puffs slightly, about 10 seconds more.
  13. Transfer to towel-lined basket, and enclose in towel.
  14. Repeat with remaining tortillas, adding each to the basket when done.
  15. If making ahead, wrap in aluminum foil, and reheat in a 350F oven.
  16. Place chicken in a medium bowl, taste, and if desired, season with salt and pepper.
  17. Set the cheese, lettuce, sour cream, salsa, and lime wedges out in bowls along with the chicken and tortillas.
  18. Allow each person to assemble tacos as desired.

This recipe for Chipotle Chicken Tacos serves/makes 6

Hola Todos Shredded Chicken Recipe!

Ingredients

1       whole chicken breast 2 half breasts
2       Tbsp cooking oil  
1         white onion medium; finely chopped
3       cloves garlic peeled and roughly chopped
8         peppercorns  
2         bay leaves  
10       Oz. original Rotel 1 Can; tomatoes with green chiles
1/4   onion medium; finely chopped
1       Cup reserves cooking liquid  
-         salt and pepper to taste  

Directions

  1. Place chicken breast in water or broth to cover with the coarsely chopped onion, garlic, peppercorns, and bay leaves.
  2. Bring to a boil and reduce heat to a simmer for ˝ hour.
  3. Turn off heat and allow chicken to cool enough to handle.
  4. Shred chicken and set aside.
  5. Reserve cooking liquid.
  6. Place cooking oil in a hot skillet and heat.
  7. Add finely chopped onion and sauté for 3 minutes.
  8. Add Rotel tomatoes and chiles and sauté for 3 minutes.
  9. Add shredded chicken and toss to blend ingredients.
  10. Add cooking liquid and simmer for 10 minutes or more stirring often.
  11. Season with salt and pepper.

Bean and Chicken Crockpot Tacos

Ingredients

1       whole chicken 3-4 lb size
1 1/2 lbs. boneless, skinless chicken thighs  
2       Tbsp taco seasoning mix  
4       oz. chopped green chilies, undrained 1 Can
8       oz. tomato sauce 1 Can
1        onion chopped
1       tsp chili powder  
19       oz. can cannellini beans drained
24        taco shells  
-        shredded cheese, lettuce, sour cream, salsa  

Directions

  1. In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix.
  2. Top with chilies, tomato sauce, onion, chili powder, and drained beans.
  3. Cover and cook on low for 8 hours.
  4. Remove chicken from crockpot and shred with two forks.
  5. Using potato masher, mash some of the beans in the crockpot.
  6. Return chicken to crockpot and mix well to blend.

12 servings