![]() Then they go thru the cuisinart to shed them (not searing makes the chicken clumpy and gooey after shredding, the searing helps keep it together a little bit) then we throw it in the frying pan, add spices and cook for about ten minutes. We usually take a breast, cut it into cubes about 3" square, and then lightly sear each side. We've been doing it all wrong! We kinda follow the package instructions for beef tacos, but use chicken instead. veggies make it even more delicious + nutritious.) :) (If you really don't want to add veggies you don't have to, although I recommend at least the onion, garlic and cilantro.but dude. Serve with hard or soft taco shells ( I love corn tortillas), an easy fresh diced tomato/minced red onion/olive oil/lemon/salt/cilantro "pico de gallo", refried beans, corn salad, and/ or some thin chopped red cabbage. Add a heap (to taste :) ) of fresh cilantro leaves. Mix and add shredded chicken (include juices from initial baking).Īdd 2-3 cups of broth or water + 1 chicken boullion cube ( the amount of liquid should be just above the chicken).īring to boil, then lower to simmer. Saute till translucent, add salt, pepper, cumin, and if you like it, some minced canned chipotle in adobo or a fresh jalapeno. In a pot on med: olive oil, 1 chopped onion, ( whatever other veggie you wish to incorporate- sometimes I sneak in julienned zucchini, carrots, eggplant or broccoli) 1 clove minced garlic. Smash 3-4 garlic cloves, distribute and tuck under skin.īake 450 F/20 min, then 350F 40 min. Rub down with whatever oil, lifting skin,season underskin and on top with salt/pepper/cayenne/cumin. but this is how I make shredded chicken for tacos:Ĥ-6 Chicken thighs+drumstick (the one with the leg attatched or 3-4 breasts) There we marinated boneless & skinless breasts and thighs, 50/50, in a marinade of ale, garlic, ginger, salt, ancho, chipotle, cumin and oregano. I worked at a brewpub where the chicken for tacos/burritos/etc. Put it in a corn tortilla with salsa fresca, cabbage and some crumbled cotija, it's tough to beat. This chicken is so good by itself that it would be a waste to coat it in "taco seasoning". With this method of roasting, the skin gets very crisp. Once cooled enough to handle, they're shredded by hand. It takes about an hour, until the birds temp at 160F at the thickest part between leg and body. The chickens were rubbed inside and out with a mixture of 2 parts salt, 1 part pepper, 1 part New Mexico red chile powder. For our shredded chicken, we used whole chickens roasted hot and fast, at 450F. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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