In the mood for Tacos
Been a bit. Haven't done a lot of cooking as of late, but I wanted to share my tacos with everyone. In a couple of days I am going to be making shredded chicken tacos. It is a form of tacos that has been in my family for years. At least since I was a little girl and can remember my mom making them for me. However it really isn't a recipe per say. It is more of a method of preparation.
Shredded Chicken Taco
4 to 5 Medium to Large Chicken Breasts
1/2 Cup Cooking Water
Taco Seasoning
Shredded Lettuce
Tomatoes
Refried Beans
Sour Cream
Shredded Cheddar Cheese
Flour Tortillas (my favorite)
Optional - Black Olives and Avacado
These are all my basics that I have put on my tacos. (ps. I also do avacados occasionally. One of those you have to be in the mood). Now everyone knows how to build a taco, whether for yourself or for a child. But the method in which you cook the chicken is going to be a little different than the traditional ground beef or any ground meat. What you are going to do is you are going to boil your chicken until it is tender and done, no longer. Drain the water, saving about 1/2 a cup of the cooking water, into a colander. Let it stand for oh about 5 mintes or until you can stand the heat (or cheat a little and run cold water over it and shred that way to. I have done both.). Since you have your pot now empty return the now shredded chicken back to the pot. You are going to add the taco seasoning. I would recommend added about 3 or 4 tablespoons full but it is up to the descretion of the cook as to how they want it to taste. Return the chicken back to the heat. This is where your water comes in. Add about 1/4 cup of the water and continuously stir the meat around this will help the seasoning adhere to the meat. If it is still a bit dry add the other 1/4 cup and let it cook a bit longer to cook some of the water off. Remove it off the heat and serve along side the rest of your taco items.
For an added bonus.....
Shredded Beef Tacos
Small Roast
Salt and Pepper
Taco Seasoning
Water/Drippings
Now this one is a bit more complex than that of the chicken tacos. This requires the oven. Salt and pepper your roast on all sides. Place this in a pan of your choosing. I would suggest added about 1/2 a cup of water, (if you need to add more in between by all means do so). That way when the drippings cook you will have some liquid left at the end. Now you will place in about a 375*F oven, and this could take all day. So be sure to make this in advance. Once it is done you take it out, again let it stand for a bout 5 to 6 minutes and shred. Get out the trusty pot and place all shredded pieces in pot, again add your taco seasoning. Place on heat and add water/drippings. Continuously stir until water has almost evaporated or soaked in. Then serve again along side the rest of your taco items.
One last thing, instead of using just straight tortillas, I like to get a little more 'creative' and use tortilla chips and salsa con queso along with my other taco items and make instead nachos lol. If you are real bold this is where you can all jalepenos (remember the heat is all in the membrane and the seeds of the plant, remove those and go for it).