Monday, February 6, 2012

Puffy Chicken Tacos




I was so excited to try my hand at making these tacos. They looked so crunchy and yummy when I saw them at the restaurant that I just wanted to run home and get into my kitchen!

Do you ever do that?

I am sure I drive my family crazy with it. We will order a meal and when it comes to the table I of course have to talk about how the food looks, then how it tastes, then how I can figure out what is in it and recreate it at home.

They all look at me like "Really? Can we please just eat our food?"

*sigh* the hazards of living with a food blogger I guess. So this was one of those moments. Although they weren't complaining when I made it....HA!!

The other thing I like about this recipe is that I made two dishes using ingredients from this one recipe PLUS I used my Roasted Tomato Salsa Roja. I will be posting the recipe for my Mexican Chicken and Rice Soup tomorrow so make sure and hang on to the broth that you cook your chicken in tonight!!


Puffy Chicken Tacos  


1/4 cup olive oil
2 1/2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper, to taste
6 cloves garlic, finely chopped
1 onion, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno pepper, minced
3 cups chicken stock
1 15-oz. can whole peeled tomatoes in juice, crushed by hand
2 avocados, pitted, peeled, and mashed
2 cloves garlic, minced
Juice of 1 lime
12 corn tortillas
Roasted Tomato Salsa Roja
Shredded iceberg lettuce
Diced tomato 
Shredded cheddar cheese


Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and add to pan, skin side down; cook, turning once, until browned on both sides, about 8 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, celery, carrot, and bell pepper; cook, stirring, until soft, about 20 minutes. Add stock and tomatoes, and return chicken to pan; bring to a boil. Reduce heat to medium-low; cook until chicken is very tender, about 11/2 hours. Remove chicken from sauce, and let cool (Make sure to reserve sauce for Mexican Chicken and Rice Soup). Discard skin and bones, and shred chicken; set aside. Meanwhile, combine avocados, garlic, lime juice, and salt and pepper in a bowl; chill guacamole until ready to use, covering to avoid browning.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375 degrees F. Place tortilla in oil. When it begins to puff, press the end of a metal spatula into the middle of the tortilla so that tortilla bends into a taco shape; hold spatula within tortilla until taco is golden brown and crisp, about 1 1/2 minutes. Transfer taco to paper towels to drain; repeat with remaining tortillas. Divide chicken and guacamole among tacos; top with lettuce, tomato, and cheese.

Serves 4 to 6

ENJOY!

7 comments:

  1. wow, that's a lot of ingredients for tacos. I love the puffy ones in restaurants. I tried that look once and failed miserably.

    It all looks great, love the avocado peaking out

    Dave
    Thanks for submitting, eRecipeCards.com

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    1. I know it is a lot huh Dave? But it pays off in the broth for the soup I will post tomorrow :)

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  2. and the tacos from scrath? well impressed :)

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    Replies
    1. Thanks so much! They really are fantastic!!

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  3. mmm I'd love to have that for dinner

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    Replies
    1. Angie you know my obsession with Mexican food LOL but these really were so good.

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  4. Reminds me of my home town. Looks great.

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