Sunday, January 20, 2013

Tomato Sauce Chicken Tacos


One night we had some left over shredded chicken and nothing planned for dinner. Josh is big on making sure the chicken isn't dry so I was wracking my brain trying to figure out how to re-cook the chicken without over cooking the chicken. Then it hit me: A little chicken stock and tomato sauce would perk that chicken right up. Season it and slap it in a tortilla. Tomato Sauce Chicken Tacos! Yum!

Tacos are great because they're quick and easy. Plus you can put just about anything in them. They are also a simple way to incorporate veggies, like peppers and onions.

Tomato Sauce Tacos
1 lb left over Chicken - If making fresh I usually boil or poach it. You could also buy a roasted whole chicken.
2 tsp Olive Oil
1/2 cup Tomato Sauce
1/4 cup Chicken Stock
Goya Adobo Seasoning with Cumin - You can find this in the Hispanic Foods aisle at your grocery store or your local Mexican market.
S & P
Yellow onion, sliced thin
1 each Red & Green Bell Peppers - or whatever color you have. This is really dependent on your preference. Slice 'em thin!
Corn Tortillas

Begin by shredding the chicken. I like to use two forks. This helps if the chicken is hot, but it is also much quicker than by hand, I think. Use one fork to hold the chicken and the other to tear it up.

Heat 2 tsp olive oil in a 10 in. sautee pan over medium high heat. Add the onions and peppers and cook until they start to brown and begin to soften. Season with Goya seasoning. If you've never cooked with it take it easy but don't under-season. A nice even sprinkling over the pan should do it. Seasoning each step along the way will build layers of flavor, but it can also lead to over seasoning, so watch it! (If you want extra garlic flavor this would be a good time to add a couple cloves minced garlic and let it cook out for about 30 seconds. Mmmm garlic!) Once the peppers and onions have cooked out add the chicken and season with Goya again. Then toss together to coat the chicken with olive oil. Now you can add the tomato sauce and chicken stock. Mix it all up and bring to a simmer. Cover and allow the chicken to heat through. This last step shouldn't take long, a few minutes maybe. Here's what it should look like:

Make sure to taste your chicken, then add S & P as necessary. You may find you need nothing extra or you need a lot more seasoning. I like a little extra kick of pepper at the end.

Leave the meat mixture covered on low heat while you heat your tortillas. You can do this over an open flame on a gas stove or on a comal, which is a cast iron griddle. If you have neither of those just use a large flat pan and make sure it's nice and hot. Either way they'll turn out delish! Once mine have heated through I fold them in half and put them on a plate, then cover with a dish towel to keep warm. If they break apart when you fold them they're not hot enough.

Once your tortillas are ready fill 'em up! I only made five tacos this night but I think you could probably get about 12 tacos out of this much meat. Then top with your favorite toppings. We used cheese, salsa, and guacamole. Well, Josh used guacamole. I still can't stand it!

I heart Tacos!


Jess said...

Those look yummy!! Have you tried shredding chicken like this?

Don't know if you have a Kitchen-Aid mixer but Pinterest users say it works. Couldn't hurt to try :)

Josh and Corina said...

Hmmm...I believe I shall try that. Thanks! Let me know if you try these tacos. I want to know what Nate thinks. lol.

Look it up!