Have you ever made some chicken, bought a broasted chicken and had leftovers? Plus thinking my family does not do leftovers so what shall I do? Or just thought about chicken tacos and just not sure the best way to make the meat taste right? Hopefully this easy recipe will spice up the dinner table with bird tacos. Now you can make a chicken just for tacos as well, boil, roasted, baked even leftover fried will work. Just remove the skin and bones plus that nasty grisly stuff. It can be in hunks about bite size. The rest is simple……this can feed as many as you like of course depends on the amount of meat you have. Figure one cup of meat will make around four tacos. This recipe I used about two cups of broken up meat.
- Chicken meat cooked, no skin, bones and weird fat stuff removed. Leave in large hunks it will break apart as it it stirred and cooked more.
- 1/2 cup chopped onion
- 1 tablespoon oil
- 2 medium tomatoes or 1 large
- 1/2-1 cup chopped cilantro (washed and dried)
- 1 large teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2-1 teaspoon garlic salt
- 1/2 cup water
In a pan heat oil up and chopped onions, cook for five minutes add prepared chicken meat and stir. Add seasonings, cilantro and tomatoes, gently stir. Pour water over meat working it in gently. Put a lid on it and cook 20-30 minutes stirring once in a while…make sure it is simmering.
- Corn tortillas
- Lettuce sliced
- White Mexican cheese broken up
- Hot sauce of your choice
While meat is simmering and smelling wonderful slice the lettuce into long strips, break up cheese and prepare to cook your tortillas. If looking for low calorie stuff, omit cheese and pan heat up the corn tortillas, also use a cooking spray instead of oil for the onions. Then you can have three:).