Tuesday, December 21, 2010

Chili Chicken Taco

More tacos...  I should add up the exact number of times I have eaten tacos (or some variation thereof) this year.  I just can't help it, though.  They are just such a great "go to", tasty meal to come home to at night.  I always have the ingredients on hand which makes whipping them up any night of the week super easy!

Chili Chicken
1 cup shredded chicken
1 clove garlic, minced
2 tablespoons ancho, chipotle and pasilla ground chili powder
1 tablespoon Mexican oregano
1 tablespoon tomato paste
1/2 chicken stock
salt and pepper

Saute garlic, chili powders and oregano in 1 tablespoon canola oil to bring out the essence of the chili. Add tomato paste and saute for a minute and incorporate into the garlic and spices. Add shredded chicken, stir to combine and pour in chicken stock.  Bring to a boil, reduce to a simmer and let cook for approximately 10-15 minutes or until sauce has reduced and thickened.  Great for use as a filling in tacos when topped with sauteed onions, peppers and salsa on a warmed corn tortilla!

1 comment:

  1. You cant go wrong, these lokkk great with the dollop of sour cream