Michael's Tacos with Chicken Taco Filling

Ingredients

  • 2 serrano chiles, sliced thin
  • 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)
  • 1 (15-ounce) can pinto or black beans, drained and rinsed
  • 2 bunches cilantro, leaves roughly chopped
  • 1 pint sour cream
  • 6 small tomatoes, diced
  • 12 radishes, sliced thin
  • + 13 more ingredients
    • 1 head iceberg lettuce, sliced thin
    • 2 red onions, sliced thin
    • 4 to 5 cups chicken stock or water
    • 2 tablespoons dried oregano
    • 2 tablespoons cumin seeds, toasted
    • 2 tablespoons smoked paprika
    • 2 tablespoons sweet paprika
    • ¼ cup all-purpose flour
    • Salt and freshly ground black pepper
    • 4 pounds boneless, skinless chicken breast, diced into ½-inch chunks
    • 5 yellow onions minced
    • 10 garlic cloves, minced
    • ½ cup extra-virgin olive oil

1. Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.

View full recipe at SpringPad

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