Loading…

READY TO GET COOKING?

Explore and share our Savory Eats and Delicious Treats from Around the World!
Indulge Here!

Tacos de Pollo a la Mexicana

I am a sucker for tacos and authentic tacos at that! Authentic or not, chicken tacos have a flare of their own!

Chicken is a meat that mixes well with a variety of flavors which makes it my favorite meat to cook with just about anything! Mixing two of my favorite things together, chicken and tacos…DEADLY!

Let’s just say I went a little crazy with tacos and chorizo this month. What can I say? I love my Mexican dishes!

Tacos de Pollo a la Mexicana

Tacos de Pollo a la Mexicana

Servings: 6 servings

Total time: 35 minutes

Ingredients:

3 Chicken Breasts

1/3 Cup Cider Vinegar

1 1/2 Tbsp Lime Juice

1/2 Jalapeno Pepper

4 Garlic Cloves (minced)

1/2 Tomato (large)

1 1/2 tsp Ground Cumin

1 tsp Red Pepper Powder

2 tsp Oregano (dried)

1/4 tsp Ground Cloves

1 tsp Black Pepper

1 tsp Salt

1 Tbsp Avocado Oil

1/2 Cup Chicken Broth

1 Corn Tortillas

1/2 White Onion (large, diced)

Handful Cilantro

Directions:

Mix everything except the oil, broth, tortillas, and onions in a blender until pureed.

Take the chicken breasts and pierce each side so the marinade has grooves to set into to soak up with flavor.

In a Ziploc bag, place the puree mix with the chicken and place in the fridge for ten minutes. (if you have time I would recommend leaving this overnight)

While the chicken is marinating, dice up the onions and mince the cilantro.

Once the chicken is ready, in a medium pan over medium-heat, add the oil and pan-sear the chicken. Add the chicken broth and remaining marinade from the Ziploc. Cook each side for about 3-4 minutes.

Once the chicken is soft, remove from heat. The choice is yours to flake, shred, or cube your chicken for the tacos. I didn’t use the remaining sauce for these particular tacos, however, if I chose to shred or flake the chicken, I might have saved the remaining sauce and used that in the tacos as well.

Build your tacos and serve!

tacos de pollo

 

Tacos de Pollo a la Mexicana
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Meat
Serves: 6
Ingredients:
  • 3 Chicken Breasts
  • ⅓ Cup Cider Vinegar
  • 1½ Tbsp Lime Juice
  • ½ Jalapeno Pepper
  • 4 Garlic Cloves (minced)
  • ½ Tomato (large)
  • 1½ tsp Ground Cumin
  • 1 tsp Red Pepper Powder
  • 2 tsp Oregano (dried)
  • ¼ tsp Ground Cloves
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1 Tbsp Avocado Oil
  • ½ Cup Chicken Broth
  • 1 Corn Tortillas
  • ½ White Onion (large, diced)
  • Handful Cilantro
Directions:
  1. Mix everything
  2. except
  3. the oil, broth, tortillas, and onions in a blender until pureed.
  4. Take the chicken breasts and pierce each side so the marinade has grooves to set into to soak up with flavor.
  5. In a Ziploc bag, place the puree mix with the chicken and place in the fridge for ten minutes. (if you have time I would recommend leaving this overnight)
  6. While the chicken is marinating, dice up the onions and mince the cilantro.
  7. Once the chicken is ready, in a medium pan over medium-heat, add the oil and pan-sear the chicken. Add the chicken broth and remaining marinade from the Ziploc. Cook each side for about 3-4 minutes.
  8. Once the chicken is soft, remove from heat. The choice is yours to flake, shred, or cube your chicken for the tacos. I didn't use the remaining sauce for these particular tacos, however, if I chose to shred or flake the chicken, I might have saved the remaining sauce and used that in the tacos as well.
  9. Build your tacos and serve!

Leave a Reply

Rate this recipe: