![]() Any extra can be frozen for another meal. Shred with a fork and the chicken will be ready to use in the tacos.Allow it to naturally release for about 5 minutes then quickly release the valve and remove the lid. Set “Pressure Cook” to HIGH and set the timer for 10 minutes (12 minutes if the chicken is frozen). Add 2-3 pounds of chicken to the pot, sprinkle on your seasonings of choice, and top with 1 cup of chicken broth (or water).Cook chicken from a thawed or frozen state in just minutes. I love my crock pot, but sometimes I need something quicker. Another idea is to purchase a rotisserie chicken and shred it. Cook up a boneless skinless chicken breast or use boneless skinless chicken thighs. There are a few factors that create rubbery chicken including overcooking, undercooking, not enough moisture, and poor chicken quality (“white striping” which are white fatty strips that run parallel to the muscle fibers).Ĭhicken. We like to use Kroger brand corn tortillas which don’t crack easily and don’t require flash frying first. If your corn tortillas are cracking easily, flash fry them in the oil for a second or two on each side, then fill and re-fry. Add any toppings such as shredded lettuce and tomatoes and/or extra cheese. Lay it on a plate lined with a paper towel to help drain the oil. Rock back and forth when the oil is ready until the taco can lay down without opening up.ĮNJOY! Take the taco out when both sides are cooked. Add some chicken to the middle of your corn tortilla. Add vegetable oil to your pan and turn to LOW/MEDIUM heat. Prep the chicken by adding Shredded Chicken, green chiles, cheese, salt, and pepper to a bowl. Making these easy Chicken Tacos is beyond simple.įILLING. They taste just like the Chicken Tacos found at your local Mexican Restaurants – crunchy and delicious! How to make chicken tacos These are the BEST Chicken Tacos, loved by the entire family. Then I just pull out a bag in the morning, let it thaw throughout the day, and have it ready to cook in time for dinner. I like to cook all my Shredded Chicken in advance, divide it, and put it into freezer bags. One of the main dishes we have at all of our Mexican family get-togethers is Fried Chicken Tacos.Įach of us makes it a little differently, but it’s something we always have and expect when we are having Mexican food at a Luna event, along with our famous Empanadas and Enchiladas.įortunately, these shredded Chicken Tacos are easy and yummy! But, who are we kidding?! All tacos are our favorite! restaurant-style Chicken Tacos It’s definitely our #1 taco recipe, followed closely by Steak Tacos and Pork Tacos. They are easy to make, perfectly crunchy, and SO delicious!Ĭhicken Tacos have become one of our go-to Mexican recipes. To see our recipe with other flavor and serving suggestions, click here.Make your own restaurant-style shredded Chicken Tacos at home. Instant Pot shredded chicken is great in lots of other dishes, too.I like to stir in some of the cooking liquid to keep it moist. Leftover chicken can be stored tightly sealed in the fridge for up to a week.You can cook the chicken in advance if you like.Add chicken broth, cover pan, and simmer until cooked through. Cook the chicken for five minutes, then flip and cook one minute more. Rub the chicken with the salt and spices. On the stovetop: Set a 12-inch nonstick skillet over medium-high heat with a tablespoon of olive oil.(You won't need the chicken broth if you use this method.) Bake until cooked through, 20 minutes give or take. Place chicken breasts in a small roasting pan and drizzle with olive oil. In the oven: Preheat oven to 400☏ with a rack in the center.If you don't have an Instant Pot, don't worry! You can cook the chicken breasts one of two ways:.
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